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Apple Pie, Sliced
From Harper's cook book encyclopædia, 1902
Serves 4
Wet edges of the under crust to seal.
Presented as published in 1902. 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
331Calories
1 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories331 kcal
Protein0.8 g
Carbohydrates85 g
Fiber3.8 g
Sugars77 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium249 mg
Calcium17 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.5 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)0.3 mg
Folate1.2 mcg
Choline9.3 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 283. The excerpt below is the record exactly as published.
Apple Pie, Sliced PIES, ETC Chocolate Cream Pie Another way : — Grate four or five tart apples ; mix the yolks of three eggs with half a cupful of granulated sugar ; add a fiat teaspoon! ul of ground cinnamon, some chopped raisins, chop- ped almonds, some dried currants, and the grated rind of a lemon. Bake in a quick oven. When done, spread with a meringue made by beating the three whites with as many table-spoonfuls of powdered sugar until well thickened; return to the oven to brown, and serve cold. Apple Pie, Sliced. — Line a deep pie-plate with plain paste ; pare and cut in slices six sour apples; allow one cupful -of sugar, and quarter of a grated nutmeg
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