Apple Pie Filling

Name: Apple Pie Filling
Ingredients: Use juicy, tart apples.; } cup water; i cup sugar; Any flavor desired may be used, lemon rind, or spices.; A little butter gives an agreeable flavor.

From Foods and household management, 1914

Presented as published in 1914. 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

861Calories

0 gProtein

223 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories861 kcal

Protein0.5 g

Carbohydrates223 g

Fiber2.3 g

Sugars219 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium5.6 mg

Potassium167 mg

Calcium15 mg

Iron0.2 mg

Magnesium9 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

Water274 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 97. The excerpt below is the record exactly as published.

Apple pie filling. Use juicy, tart apples. Pare, cut in quarters, core, and slice apples into pie dish, filling it heaping full. Add } cup water and i cup sugar. Any flavor desired may be used, lemon rind, or spices. A little butter gives an agreeable flavor.

Cook this with the app: pantry check, scaling, and the assistant.