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Dried Apple Pie
From The Rural cook book, 1907
Serves 5
Presented as published in 1907. 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
228Calories
1 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein0.7 g
Carbohydrates58 g
Fiber2 g
Sugars50 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium237 mg
Calcium17 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A31 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.8 mcg
Choline2.4 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 55. The excerpt below is the record exactly as published.
Dried Apple Pie. — Cook a large handful of dried apples quickly in > tightly-covered granite basin in a little less than a quart of water. Six halves of dried apricots arc cut fine and cooked in very little water. Fill in the apple, then the apricot, together with water they were cooked in; add a small cupful of sugar, and nutmeg
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