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Cream, Apple Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Any kind of firm fruit may be sent to table in the same way.
Presented as published in 1892. 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
338Calories
11 gProtein
41 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein11 g
Carbohydrates41 g
Fiber1 g
Sugars30 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.1 g
Cholesterol158 mg
Sodium235 mg
Potassium317 mg
Calcium208 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus227 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A111 mcg
Vitamin E1.3 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline4.3 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 419. The excerpt below is the record exactly as published.
Cream, Apple Pie.— Make an apple pie in the usual way. When it is sufficiently cooked, take it out of the oven, cut out the pastry from the middle, and, when cold, pour a pint of good custard
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