Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dutch Apple Pie
From The Rural cook book, 1907
Serves 2
Serve warm with cheese.
Presented as published in 1907. 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
252Calories
1 gProtein
65 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein0.8 g
Carbohydrates65 g
Fiber1.9 g
Sugars58 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium160 mg
Calcium63 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.9 mcg
Choline4.4 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 55. The excerpt below is the record exactly as published.
Dutch Apple Pie. — Make a rich pufE paste and line deep pie plate. Core and cut into eighths as many rich tart apples as will fill the pie plate by laying each piece of apple with the curved side up, just as close together as can be placed; over the top sprinkle half cup light brown sugar, half teaspoonful cinnamon and tablespoonful flour. Dot bits of butter over the top and add half cup water
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