Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Syrup Pie
From The complete cook book, 1900
Serves 7
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
286Calories
1 gProtein
72 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein1 g
Carbohydrates72 g
Fiber4.1 g
Sugars62 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol4.5 mg
Sodium20 mg
Potassium283 mg
Calcium17 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline11 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 101. The excerpt below is the record exactly as published.
APPLE SYRUP PIE. Line a pie iish with a short crust, and spread over a thin layer of golden syrup. Fill up with slices of apple, packed closely together. Sprinkle the top with sugar, and small lumps of butter, and a pinch of grated nutmeg. Cover with a lattice- work of pastry and bake. APPLE POT PIE. First, the pastry : Rub into a pint of flour a heaping spoonful of lard. Strew in a little salt, and work it until the mass becomes numberless little globules and balls. Then moisten with cold water, and press them together until they adhere, and your pastry is made. It must not be kneaded or worked over at all. Let any cook try this method, and he will find it the best and easiest way to make fine leaf paste, and he will never again countenance the old rolling, larding, butter- spreading system. Now for the fruit : Pare, core and quarter one dozen apples
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