Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Pie
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Pears may be used instead of apples, omitting the quince or marmalade.
Presented as published in 1911. 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
408Calories
7 gProtein
11 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein7.1 g
Carbohydrates11 g
Fiber0.8 g
Sugars6.1 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium16 mg
Potassium130 mg
Calcium51 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A1.2 mcg
Vitamin E1.9 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 57. The excerpt below is the record exactly as published.
APPLE PIE — Make up a puff paste crust and lay some around the sides of a dish. Pare and quarter apples. Put a layer of apples in the dish, sprinkle with sugar, and add a little lemon peel, cut up fine, a little lemon juice, a few cloves; then the rest of the apples, sugar and so on. Sweeten to taste. Boil the peels and cores of the apples in a little water, strain and boil PIES AND PASTRIES 87 the syrup with a little sugar. Pour over the apples. Put on the upper crust and bake. A little quince or marmalade may be used, if desired. Pears may be used instead of apples, omitting the quince or marmalade. Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg
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