Americandessert
Apple Pie
From Six little cooks, 1910
This method is healthier than traditional pies with an under-crust.
Presented as published in 1910. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium162 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 65. The excerpt below is the record exactly as published.
APPLE PIE. Pare, core and slice very fine, ripe, tart apples; place a layer in the bottom of a pie-dish, then a layer of sugar, over which sprinkle the smallest pinch of ground cloves; repeat this process until the dish is full, pour in a table- spoonful of water, cover with puff-paste
Cook this with the app: pantry check, scaling, and the assistant.