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Deep Fruit Pie
From The new practical housekeeping, 1890
Serves 1
Whipped cream is delicious with fruit pies.
Presented as published in 1890. 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
337Calories
0 gProtein
86 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein0.5 g
Carbohydrates86 g
Fiber5.5 g
Sugars80 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium157 mg
Calcium42 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A6.5 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline6.8 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 418. The excerpt below is the record exactly as published.
Deep Fruit Pie. — Line the edge of a deep, ojfal, earthen pie-dish ! with paste and about half its depth inside ; invert a small cup in centre, an egg cup is best, one that will stand a little above the edge of dish, fill with sliced apples, adding if liked, a quince cut in slices and stewed till tender in a little water and sugar. Or quarter the apples, put in preserving kettle with four tablespoons powdered sugar to a pie, and add water enough to make a thm syrup ; add 488 PASTRY. " « a few blades of mace
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