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Dried Apple Pie
From The new practical housekeeping, 1890
Serves 6
If any bits of cold meat are at hand, chop them as for mince-meat, adding prepared apples, vinegar or boiled cider, seasoning, and spices to taste.
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
555Calories
2 gProtein
141 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein1.7 g
Carbohydrates141 g
Fiber10 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium91 mg
Potassium696 mg
Calcium57 mg
Iron2.3 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate1.6 mcg
Choline2.2 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 414. The excerpt below is the record exactly as published.
two quarts dried apples and place in a four-quart jar or bean pot ; wash half pint cranberries and put in 1 I \ 484 PASTRY. with the apples, fill up with cold water and bake half an hour; fill up again with cold water and bake till apples are tender * rub all through colander, sweeten to taste with brown sugar, add cup seeded raisins, teaspoon ground cinnamon and bake between two crusts. When malung dried-apple-pie
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