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Green Apple Pie
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
220Calories
1 gProtein
57 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein1.2 g
Carbohydrates57 g
Fiber4.2 g
Sugars46 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium1.2 mg
Potassium255 mg
Calcium29 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.6 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.4 mcg
Choline9.3 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 127. The excerpt below is the record exactly as published.
1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Prepare according to preceding recipe. Cherry Pie. Stone enough cherries to half fill a raw crust, sprinkle over them 1 teacup granulated sugar, 1 teaspoon sifted flour, 1 dessertspoon butter, cut in bits, add more cherries. Cover with upper crust, slit in center and bake. Oreen Apple Pie. Peel, core, and slice enough tart apples for a pie, add to them 3 tablespoons granulated sugar, 2 tablespoons cold water, 1 des- sertspoon of butter, 1 even tablespoon flour
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