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Apple Pie
From Scientific cooking with scientific methods, 1911
Serves 2
If using apples lacking flavor, consider adding cinnamon, nutmeg, grated rind and juice of lemon, or a little vanilla.
Presented as published in 1911. 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
346Calories
1 gProtein
90 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein1.2 g
Carbohydrates90 g
Fiber3.5 g
Sugars77 g
Total Fat6.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium1.5 mg
Potassium251 mg
Calcium16 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline9.2 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 99. The excerpt below is the record exactly as published.
Apple Pie. 3 good-sized tart apples. Pinch of salt. % cup sugar. 1 tablespoon flour or % 1 tablespoon butter. tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.