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Pot Apple Pie
From The economical cook book, 1905
Serves 6
When done, leave off the lid of the pot a few minutes, and shut up the oven until the top crust begins to brown.
Presented as published in 1905. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1 g
Carbohydrates7 g
Fiber0.4 g
Sugars6.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.8 mg
Sodium7.3 mg
Potassium104 mg
Calcium13 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus13 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline4.6 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 81. The excerpt below is the record exactly as published.
Pot Apple Pie. Prepare a nice crust, butter the inside of a round pot, line it with the crust, pare, quarter and core as many apples as will nearly fill the pot, put a layer in the bottom, season with sugar, cinnamon and a few lumps of butter; put another layer of apples seasoned as before, until the apples are all in ; mix in a bowl a coffeecup of molasses and two of water
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