Dutch Apple Pie

Name: Dutch Apple Pie
Ingredients: Stew the required quantity of apples sweetened to taste.; Add a few currants and raisins; and a little candied peel; a few chopped almonds; and a pinch of cinnamon.; Take some pulf paste,

From The St. Mungo cookery book, 1904

Recipe by C. Sangster.

Presented as published in 1904. 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

17Calories

0 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories17 kcal

Protein0 g

Carbohydrates4.6 g

Fiber0.1 g

Sugars3.9 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium82 mg

Potassium15 mg

Calcium0 mg

Iron0 mg

Magnesium2.3 mg

Phosphorus2.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0.2 mg

Caffeine0 mg

Water0.1 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 34. The excerpt below is the record exactly as published.

DUTCH APPLE PIE. Stew the required quantity of apples sweetened to taste. Add a few currants and raisins and a little candied peel, a few chopped almonds, and a pinch of cinnamon. Take some pulf paste,

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