vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Portuguese Apple Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. 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
460Calories
17 gProtein
78 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein17 g
Carbohydrates78 g
Fiber12 g
Sugars58 g
Total Fat13 g
Saturated Fat4.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol382 mg
Sodium182 mg
Potassium701 mg
Calcium266 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus328 mg
Zinc2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C102 mg
Vitamin A197 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate56 mcg
Choline326 mg
Caffeine0 mg
Water519 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1303. The excerpt below is the record exactly as published.
Portuguese Apple Pie.— Line the inside of a moderate-sized pie-dish with good crust. Put into it half a dozen good baking- apples, which have been pared, cored, and cut into thin slices. Sprinkle a little sugar and two or three inches of thin lemon-rind cut into narrow strips over them. Spread a small portion of apricot jam upon them, and cover the whole with a cold custard made with half a pint of milk and six well-beaten eggs
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