Apple Pie
From A textbook of domestic science for high schools, 1913
Evaporated apples may be soaked overnight and used in place of fresh ones.
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
746Calories
2 gProtein
194 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein2.1 g
Carbohydrates194 g
Fiber9.9 g
Sugars173 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium2336 mg
Potassium667 mg
Calcium45 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A15 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate2.8 mcg
Choline25 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
Apple Pie 4 or 5 sour apples 1 ts. lemon juice f c. sugar | ts. salt | ts. nutmeg \ ts. butter
Cook this with the app: pantry check, scaling, and the assistant.