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Fruit Pie
From The Cook County cook book, 1912
Serves 6
It is quite as good when warmed again as when first baked.
Presented as published in 1912. 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
628Calories
3 gProtein
165 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein3.3 g
Carbohydrates165 g
Fiber7.3 g
Sugars146 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium834 mg
Calcium63 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate3.8 mcg
Choline19 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 356. The excerpt below is the record exactly as published.
FRUIT PIE.— Must be baked in 2 qt. metal basin to give it the right shape; the basin must be of nearly the same size, top and bottom; first make a nice pie crust, put a layer of it in the bot- tom, but not around the side of the dish; then a layer of chopped sour apples, 2 inches thick; a layer of chopped raisins; sprinkle sugar over this, pieces of butter any size you like — cloves and nutmeg are nice; another layer of crust, fruit, etc. Put a crust on top, bake slowly for 2 hrs.; when done turn bottom upwards on a plate, and before putting it on the table, sprinkle fine sugar over it. It is quite as good when warmed again as when first baked. It requires 1 lb. of raisins, 10 or 12 good-sized apples, 2 large cups of sugar
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