Dried-Apple Pie
From The universal cookery book, 1887
This quantity will make two pies.
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
837Calories
20 gProtein
158 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein20 g
Carbohydrates158 g
Fiber11 g
Sugars40 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium368 mg
Potassium776 mg
Calcium108 mg
Iron4.5 mg
Magnesium39 mg
Phosphorus344 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C5 mg
Vitamin A246 mcg
Vitamin E1.7 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 70. The excerpt below is the record exactly as published.
Dried-Apple Pie. To a pint of stewed dried apples, passed through a colander, add a pint of sweet milk, three eggs, and three large tablespoonfuls of sugar, beaten well together as for custard. Spice with a teaspoonful of cinnamon, and half a teaspoonful of ground cloves
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