Apple Scotch Pie
From The National home cook book, 1900
Presented as published in 1900. 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
1270Calories
16 gProtein
290 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1270 kcal
Protein16 g
Carbohydrates290 g
Fiber3.4 g
Sugars235 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium665 mg
Calcium329 mg
Iron3.9 mg
Magnesium60 mg
Phosphorus344 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C9.1 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.7 mg
Folate102 mcg
Choline51 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from The National home cook book (1900), page 59. The excerpt below is the record exactly as published.
cut apples up fine in the crust; then take one cup of sugar an half a cup of flour, wet the flour with milk, season with bes | - meg and a little butter, add enough milk to half cover apples
Cook this with the app: pantry check, scaling, and the assistant.