Dried-Apple Pies
From The housekeeper's companion, 1883
This quantity will make two pies.
Presented as published in 1883. 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
2018Calories
1 gProtein
518 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2018 kcal
Protein1.1 g
Carbohydrates518 g
Fiber11 g
Sugars402 g
Total Fat5.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium209 mg
Potassium562 mg
Calcium78 mg
Iron1.9 mg
Magnesium38 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A5.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water2333 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 134. The excerpt below is the record exactly as published.
Dried-Apple Pies. — ^Wash one pint of dried apples, and put in a porcelain kettle with two quarts of warm water; let them stand all night. In the morning put on the fire, and stew slowly for an hour; then add one pint of sugar, a teaspoonful of dried lemon or orange rind, or half a fresh lemon sliced, and half a teaspoonful of cinnamon. Stew half an hour longer, and then use for filling the pies. The apple can be strained if preferred, and a teaspoonful of butter
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