Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Pie (No. 1)
From Temperance cook book, 1887
Serves 8
Peach pies are even more delicious made in this manner.
Presented as published in 1887. 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
369Calories
5 gProtein
33 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein4.8 g
Carbohydrates33 g
Fiber3.3 g
Sugars0.2 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol153 mg
Sodium75 mg
Potassium239 mg
Calcium60 mg
Iron1 mg
Magnesium16 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C1.4 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline74 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 77. The excerpt below is the record exactly as published.
APPLE PIE. (No. 1.) One quart of stewed apples, one pint of cream, sugar to taste, four eggs, nutmeg
Cook this with the app: pantry check, scaling, and the assistant.