Americandessert
Apple Pie
From Standard Paper-Bag Cookery, 1912
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
1475Calories
4 gProtein
387 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1475 kcal
Protein3.9 g
Carbohydrates387 g
Fiber19 g
Sugars348 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium47 mg
Potassium1309 mg
Calcium74 mg
Iron1.1 mg
Magnesium59 mg
Phosphorus160 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate0.2 mcg
Choline49 mg
Caffeine0 mg
Water1249 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 54. The excerpt below is the record exactly as published.
Apple Pie.— Peel and slice thin, tart, well flavored apples. Put in crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with latticed or full crust, put in bag, and bake half an hour in a steady oven. A New Apple Pie.— Peel and core about eight or ten apples
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