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French Apple Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 5
Presented as published in 1914. 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
434Calories
9 gProtein
85 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein9.1 g
Carbohydrates85 g
Fiber1.7 g
Sugars63 g
Total Fat9.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.2 mg
Sodium107 mg
Potassium130 mg
Calcium91 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A10 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate40 mcg
Choline7 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 55. The excerpt below is the record exactly as published.
FBEXCH APPLE PIE. Sliced apples to fill pie tin 2 egg yolks y2 C. to 1 C. sugar y2 C. sugar 14 t. nutmeg 1 T. butter 2 egg whites 1 C. flour !/4 C. confectioner's sugar % C. milk 1 t. baking powder
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