Moravian Apple Pie

Name: Moravian Apple Pie
Ingredients: Pare and core 6 even-sized apples; 1 teaspoonful of lemon juice; 1 cup sugar; enough water to cover the apples; line a pie dish with a thin crust of paste

From 365 desserts, 1900

From 'Table Talk,' Philadelphia.

Presented as published in 1900. 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

1294Calories

3 gProtein

339 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1294 kcal

Protein2.9 g

Carbohydrates339 g

Fiber14 g

Sugars310 g

Total Fat2.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium2.1 mg

Potassium981 mg

Calcium56 mg

Iron0.9 mg

Magnesium44 mg

Phosphorus119 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A22 mcg

Vitamin E0.5 mg

Vitamin K6.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate1 mcg

Choline37 mg

Caffeine0 mg

Water941 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 10. The excerpt below is the record exactly as published.

Moravian Apple Pie. Pare and core 6 even-sized apples carefully, so as not to break them ; place on the stove in a covered sauce pan, with 1 teaspoonful of lemon juice, a very little of the yellow of the peal, 1 cup sugar and enough water to cover the apples. Stew until tender and remove carefully that they may keep their shape ; line a pie dish with a thin crust of paste

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