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Apple Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
303Calories
1 gProtein
80 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein1 g
Carbohydrates80 g
Fiber4.8 g
Sugars70 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium146 mg
Potassium330 mg
Calcium20 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline12 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 53. The excerpt below is the record exactly as published.
APPLE PIE. 4 or 5 sour apples 1 tsp. butter 1-3 cup sugar 1 tsp. lemon juice 14 tsp. grated nutmeg Few gratings lemon rind
Cook this with the app: pantry check, scaling, and the assistant.