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Pork and Apple Pie
From Cookery for every household, 1914
Serves 7
Sufficient for 6 or 7 persons.
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
666Calories
21 gProtein
33 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein21 g
Carbohydrates33 g
Fiber4.2 g
Sugars8.1 g
Total Fat50 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.9 g
Cholesterol100 mg
Sodium64 mg
Potassium989 mg
Calcium54 mg
Iron2.1 mg
Magnesium53 mg
Phosphorus293 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C31 mg
Vitamin A3.9 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.8 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate33 mcg
Choline25 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 388. The excerpt below is the record exactly as published.
Pork and Apple Pie 2 lbs. fresh lean pork. 2 lbs. potatoes. 2 onions. 2 large apples. 1 tea-sp. powdered sage. Salt. Pepper. 1 cupful stock. 1 oz. dripping
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