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Apple Pie
From The Pattern cook-book, 1890
Serves 8
Greenings apples are recommended for best results.
Presented as published in 1890. 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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Fiber0.1 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium1.2 mg
Calcium2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 174. The excerpt below is the record exactly as published.
APPLE PIE. Any light, tart apples may be used for pies, but Green- ings are always most satisfactory. Pare, quarter and core the apples, slicing each one as it is finished into the pie- plate or tin in which the pie is to be made, continuing to slice until the plate is evenly full. In this way there will not be more apples peeled than can be used. Turn the sliced apple into a dish, and for one pie of ordinary size add a cupful of sugar and half a tea-spoonful of cinna-
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