Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Pie
From Lessons in cooking through preparation of meals, 1912
Serves 3
Cinnamon may be substituted for nutmeg.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
247Calories
1 gProtein
64 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein0.7 g
Carbohydrates64 g
Fiber3.2 g
Sugars58 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.5 mg
Sodium0.6 mg
Potassium220 mg
Calcium13 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline8.3 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 238. The excerpt below is the record exactly as published.
Apple Pie Line a deep pie plate with plain paste (see page 130). Pare, core and cut 4 or 5 sour apples into eighths, and spread on the plate until filled. Mix ^ c sugar, ^ t nut- ^^Sf yk t salt, I t lemon juice, and a few gratings of lemon rind together and sprinkle over the apples. Dot with i t butter
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