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Crabapple Pie
From The Cook County cook book, 1912
Serves 1
Recipe by Eloise Jennings, Winnetka, 111.
Presented as published in 1912. 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
900Calories
1 gProtein
233 gCarbs
1 gFat
Full nutrition (25 nutrients)
Calories900 kcal
Protein0.7 g
Carbohydrates233 g
Sugars201 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium324 mg
Calcium32 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus25 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C13 mg
Vitamin A3.3 mcg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water130 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.
CRABAPPLE PIE.— Quarter and core, but do not pare, Si- berian crabapples. Make a pie as for ordinary apples, addmg about 1 cup of sugar.
Cook this with the app: pantry check, scaling, and the assistant.