Americandessert
Marshmallow Apple Pie
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium162 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 14. The excerpt below is the record exactly as published.
MARSHMALLOW APPLE PIE This makes one pie. Fill a pastry lined pan with well-floured apples, pared, cored and cut in eighths. These are sprinkled thickly with sugar and a few table- spoons of water poured over them. The pie is baked in oven until the apples are tender, then spread with halved fresh marshmallows
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