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New England Pan Dowdy
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
422Calories
3 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein2.8 g
Carbohydrates103 g
Fiber2.1 g
Sugars92 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium149 mg
Potassium386 mg
Calcium126 mg
Iron2.1 mg
Magnesium54 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline9.9 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 191. The excerpt below is the record exactly as published.
NEW ENGLAND PAN DOWDY Years ago, when eggs were a luxury — not even obtainable at sixty cents a dozen — the apple desserts of our grandmothers called for no eggs, yet their goodness can scarcely be sur- passed to-day by the woman whose pride is fancy cooking. Pan dowdy was always made in a deep yellow baking dish. The dish was liberally buttered, the bottom and sides were lined crust-fashion with slices of buttered bread. It was filled with sliced apples, dusted with nutmeg or cinnamon, moistened with half a :cup of hot water, one cup of brown sugar, and two tablespoons of molasses
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