Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Pie
From The Pattern cook-book, 1890
Serves 8
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
Sodium0.4 mg
Potassium1.3 mg
Calcium2.1 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
Water3.7 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.
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- PIES. ~ 399 mon. Stir the apple with a spoon until each slice seems to have its share of sugar and spice. Wipe the pie dish dry, dust it lightly with flour, line it with good plain or puff paste, put in the apples, and add two table-spoonfuls of water
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