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Dutch Apple-Pie
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
125Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein1.1 g
Carbohydrates34 g
Fiber2.8 g
Sugars27 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium139 mg
Calcium26 mg
Iron0.6 mg
Magnesium8.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 89. The excerpt below is the record exactly as published.
Dutch Apple-Pie. Pare some good baking apples ; cut them in thin slices, taking out the cores ; place a part of them at the bottom of a pie-dish ; strew sugar over, tlien currants, well cleaned and dried, and the VEGETARIAN COOKERY. 155 grated rind of a large lemon ; then pare off all the white part of the lemon, and cut the pulp in thin slices, taking out the seeds ; spread it over the currants, then some more sugar, candied lemon or orange, and citron, cut in thin slices
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