Prepare an Apple Pie
From Food study, 1917
Pastry flour differs from bread flour in gluten and starch content.
Presented as published in 1917. 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
999Calories
11 gProtein
229 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories999 kcal
Protein11 g
Carbohydrates229 g
Fiber1.3 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium182 mg
Calcium24 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus147 mg
Zinc1 mg
Copper0.3 mg
Manganese0.9 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)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 124. The excerpt below is the record exactly as published.
PREPARE AN APPLE PIE. PASTRY Pastry flour differs from bread flour in having a smaller amount of gluten and a larger amount of starch. The advantage in using it for pastry and for cake is that so made they are more tender than when made with the larger amount of gluten. It is quite possible, however, to make both good pastry and good cake with ordinary bread flour. If bread flour be used, greater care should be taken not to develop the gluten by too much working. This is just the opposite of what we try to do in making bread. Pastry flour is made in two ways. It is sometimes made by grinding the "softer" winter wheat; sometimes by selecting the flour stream from the grinding of "hard" or spring wheat, which will furnish the largest percentage of starch. The housekeeper may get much the same effect by adding cornstarch to bread flour, using three parts of flour to one part of cornstarch
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