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Dutch Apple Pie
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for seven or eight persons.
Presented as published in 1892. 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
107Calories
1 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein1.1 g
Carbohydrates28 g
Fiber2.9 g
Sugars18 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium279 mg
Calcium31 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A7.1 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline7.1 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 477. The excerpt below is the record exactly as published.
Dutch Apple Pie. — Pare, core, and slice three pounds of apples, and wash and drj-- half a pound of currants ; lay part of the apples in a dish, and' strew the currants, some sugar, and the grated rind of a lemon over. Take off the white part of the lemon, cut the pulp into thin slices, and spread them on the currants, add sugar and plenty of candied orange and citron-peel sliced, and fill up with the remainder of the apples. Cover with a light paste
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