Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Sweet Apple Pie
From The Cook County cook book, 1912
Serves 6
When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar.
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.
CREAMED SWEET APPLE PIE.— Pare, core and quarter Campfield pound or other sweet apples. Put them into a pudding ■ dish with a few spoons of water to prevent burning, cover closely, and cook until tender, but not broken. Add 2 tablespoons of sugar
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