Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sliced-Apple Pie
From Buckeye cookery, 1892
Serves 8
Delicious with sweetened cream.
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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.3 g
Fiber0 g
Sugars6.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 120. The excerpt below is the record exactly as published.
SLICED-APPLE Ptr. ati a Line pie-pan with crust, sprinkle with sugar, fill with tart apples ts sliced very thin, sprinkle sugar and a very little cinnamon over © : them, and add a few small bits of butter, and a table-spoon water; dredge in flour, cover with the top crust, and bake 3 ah half to three-quarters of an hour; allow four or five table-spoons oy sugar
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