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Sliced Apple Pie
From The new Kentucky home cook book, 1884
Serves 1
Delicious.
Presented as published in 1884. 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
506Calories
2 gProtein
64 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein2.4 g
Carbohydrates64 g
Fiber10 g
Sugars44 g
Total Fat30 g
Saturated Fat19 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol54 mg
Sodium7.5 mg
Potassium278 mg
Calcium111 mg
Iron1.3 mg
Magnesium57 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A177 mcg
Vitamin E0.8 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline14 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 114. The excerpt below is the record exactly as published.
SLICED APPLE PIE. Peel the apples and remove the cores with an apple-corer, cut the slices thin and across the apple so that they will be round. Have ready a saucer of melted butter and one of sugar, dip the slices first in the butter and then in the sugar. Have the crust ready in the pans, lay a layer of apples and sprinkle cinnamon or grated nutmeg
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