Apple Pie
From The pudding and pastry book, 1900
Wellington apples should be used, if possible.
Presented as published in 1900. 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
972Calories
1 gProtein
253 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories972 kcal
Protein1.5 g
Carbohydrates253 g
Fiber5.9 g
Sugars238 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium56 mg
Potassium672 mg
Calcium187 mg
Iron1.7 mg
Magnesium36 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2 mcg
Choline20 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 31. The excerpt below is the record exactly as published.
Apple Pie . Cocoanut Pie Custard Pie . Lemon Pie — I. ,, „ II. Mincemeat . Mock Mincemeat Pine-Apple Pie PAGK 137 137 138 138 139 140 141 141 General Directions The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden. The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin. Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape. Apple Pie 1 lb. sour apples 7 ozs. brown sugar
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