Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Pie with Whipped Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
315Calories
1 gProtein
83 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein0.7 g
Carbohydrates83 g
Fiber3.7 g
Sugars75 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.9 mg
Sodium0.9 mg
Potassium246 mg
Calcium18 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.5 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.
Apple Pie with Whipped Cream Peel, core and quarter six large, tart apples. Line a pie tin with plain paste, fill it with the apples, cover generously with sugar, sprinkle with one-half teaspoon of cinnamon and a little grated nutmeg, dot with one tablespoon of butter
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