vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
New England Apple Pie
From The national course in home economics, 1917
Serves 8
Use tart apples.
Presented as published in 1917. 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
106Calories
1 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein0.8 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.1 mg
Potassium9.1 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 148. The excerpt below is the record exactly as published.
NEW ENGLAND APPLE PIE. Place a border of plain or puff paste around a basin or deep pie dish, put an Qgg cup reversed in the center, and fill with tart apples, pared, cored and sliced. Sweeten with one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.