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German Apple Pie

Name: German Apple Pie
Yield: 2 servings
Ingredients: Line a pie pan with paste; lay in side by side tart quartered apples; sprinkle over this 1/2 cup flour; 1/2 cup sugar; 1/2 cup sour cream

From The Cook County cook book, 1912

Serves 2

Recipe by Mrs. M. Myers, Lewellyn, 111.

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

478Calories

6 gProtein

92 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories478 kcal

Protein5.5 g

Carbohydrates92 g

Fiber1.5 g

Sugars62 g

Total Fat11 g

Saturated Fat6.4 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium31 mg

Potassium236 mg

Calcium75 mg

Iron1.9 mg

Magnesium19 mg

Phosphorus107 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C4.5 mg

Vitamin A2.2 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate50 mcg

Choline3.8 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 353. The excerpt below is the record exactly as published.

GERMAN APPLE PIE.— Line a pie pan with paste, lay in side by side tart quartered apples, sprinkle over this Yi cup flour,

Cook this with the app: pantry check, scaling, and the assistant.