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Florentine Apple Pie
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
597Calories
1 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein0.9 g
Carbohydrates148 g
Fiber3.9 g
Sugars124 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium37 mg
Potassium287 mg
Calcium38 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate9.9 mcg
Choline17 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 69. The excerpt below is the record exactly as published.
FLORENTINE APPLE PIE. Pare and core i pound of fine apples. Stew, but do not let them break in a syrup of i pint of water, and j4 pound sugar. Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla
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