Americandessert
Apple Pie
From Household science and arts, 1913
One teaspoon butter dotted over the apples before putting on the upper crust improves it much.
Presented as published in 1913. 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
634Calories
3 gProtein
166 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein2.5 g
Carbohydrates166 g
Fiber12 g
Sugars141 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1167 mg
Potassium821 mg
Calcium49 mg
Iron0.7 mg
Magnesium39 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate2.1 mcg
Choline31 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 59. The excerpt below is the record exactly as published.
APPLE PIE 5 medium-sized sour line a plate with pastry. Wash, pare, apples for one quarter, oore, and slice the apples. Fill Digitized by Google PASTRY 147 large pie } c. sugar i ts. cinnamon or nutmeg, or 1 ts. lemon juice i ts. salt
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