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Apple Pie
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
323Calories
0 gProtein
82 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein0.4 g
Carbohydrates82 g
Fiber1.7 g
Sugars72 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium120 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline7 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 171. The excerpt below is the record exactly as published.
Apple Pie. Stew one pound of pared and cored apples in a syrup made by dissolving half a pound of sugar in a pint of water. Be very careful that they do not break. Now line a dish with puff paste and arrange the apples inside, filling the center of each with orange marmalade. Sprinkle with a little chopped citron peel and then pour over them the syrup in which they have been cooked, previously reduced by boiling down with a little essence of vanilla
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