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Dried Apple Pie
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
170Calories
1 gProtein
44 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein0.7 g
Carbohydrates44 g
Fiber7.8 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium212 mg
Calcium89 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Choline0.9 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 80. The excerpt below is the record exactly as published.
DRIED APPLE PIE. "Wash nice, tart dried apples, and simmer all day in a small quantity of water, on the back of the range; let them stand until the next morning, till you are ready to make the pie; pass them through the sieve, add sugar to suit taste. Line the pie-plate with under crust, put in the apples, sprinkle over with cinnamon
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