Peach or Apple Bib
From Domestic science (1914 text-book), 1914
Ensure steam can escape to prevent a soggy crust.
Presented as published in 1914. 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
194Calories
6 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat24 g
Saturated Fat6.9 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol215 mg
Sodium72 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline154 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 58. The excerpt below is the record exactly as published.
Peach or Apple Bib Materials used: Pie crust: i e flour ^ tb butter salt I tb lard white of one egg cold water Filling: Canned fruit
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