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Apple Pies without Apples
From Virginia Cookery-book, 1884
Serves 3
Presented as published in 1884. 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
473Calories
7 gProtein
111 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein7.5 g
Carbohydrates111 g
Fiber7.5 g
Sugars44 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium750 mg
Potassium397 mg
Calcium283 mg
Iron23 mg
Magnesium36 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1.3 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate114 mcg
Choline18 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 85. The excerpt below is the record exactly as published.
Apple Pies without Apples (for Scarce Seasons). Put ten large square soda crackers in a bowl; pour ovBr them a quart of boiling water; let them soak for an hour; then mash them up very fine; add to them the grated peel and juice of four lemons, and five teacupfuls of brown sugar
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