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Pan Pie
From The household (of the Detroit free press), 1886
Serves 1
Use the best tart apples.
Presented as published in 1886. 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
696Calories
1 gProtein
182 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein1.4 g
Carbohydrates182 g
Fiber6 g
Sugars168 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium39 mg
Potassium864 mg
Calcium160 mg
Iron2.1 mg
Magnesium80 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.3 mcg
Choline21 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
PAN PIE. Line a deep tin with pie-crust ; fill with the best tart apples ; cut thin slices of pork and lay over the top ; sweeten with half brown sugar and the best molasses ; a little salt and a sprinkle of allspice
Cook this with the app: pantry check, scaling, and the assistant.