vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lucile's Apple Pie
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
653Calories
7 gProtein
92 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein7.4 g
Carbohydrates92 g
Fiber4.1 g
Sugars81 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol60 mg
Sodium13 mg
Potassium331 mg
Calcium56 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.1 mcg
Vitamin E2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 72. The excerpt below is the record exactly as published.
Lucile's Apple Pie Stew 10 tart apples of medium size in a very little water until tender. Rub through a sieve and add li^ cupfuls of sugar, 1 teaspoonful of cinnamon, 4 beaten egg yolks, ly^ cupfuls of cream and 1 teaspoonful of vanilla
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