Pan Pies
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Season the apple with molasses, allspice and cinnamon.
Presented as published in 1906. 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
836Calories
0 gProtein
216 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein0.3 g
Carbohydrates216 g
Fiber0 g
Sugars213 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium295 mg
Calcium190 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 8. The excerpt below is the record exactly as published.
Pan Pies. Fill a deep earthen pan with apples pared and quartered. Add a cup of water, and a cup of brown sugar. Cover ^th a thick crust of risen bread dough
Cook this with the app: pantry check, scaling, and the assistant.