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
121Calories
1 gProtein
11 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories121 kcal
Protein1.5 g
Carbohydrates11 g
Fiber0.4 g
Sugars0 g
Total Fat8 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium125 mg
Potassium15 mg
Calcium2.3 mg
Iron0.7 mg
Magnesium3.2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline1.4 mg
Caffeine0 mg
Water2.3 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
Cook this with the app: pantry check, scaling, and the assistant.