Apple Pita
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
This dough is good for making horns and is suitable for pie crust.
Presented as published in 1957. 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
3069Calories
50 gProtein
727 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories3069 kcal
Protein50 g
Carbohydrates727 g
Fiber29 g
Sugars365 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol9.1 mg
Sodium2620 mg
Potassium2061 mg
Calcium371 mg
Iron28 mg
Magnesium184 mg
Phosphorus657 mg
Zinc4 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D2.7 mcg
Vitamin C202 mg
Vitamin A329 mcg
Vitamin E1 mg
Vitamin K8.2 mcg
Vitamin B61.5 mg
Vitamin B121.9 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)33 mg
Folate815 mcg
Choline69 mg
Caffeine0 mg
Water1367 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 46. The excerpt below is the record exactly as published.
APPLE PITA Mix together as for pie crust: 3 C. Flour 1 Tb. Sugar 1 tsp. Salt % Lb. Butter or Oleo Mix together 2 egg yolks and 5 Tb. milk. Mix liquid into flour mixture and form dough. Chill for 1 hour, APPLE FILLING: 3 Lb. Apples, 1 C. Sugar sliced thin Grated lemon rind 1 C. Corn Flakes Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.