Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup of flour
- two cups of molasses
- one cup of sugar
- three cups of water
- one cup of flour
- one-third cup of vinegar
- one tablespoon of butter
- three cups of stewed apples
- one quart of milk
- one cup of milk
- a cup of white sugar
- four eggs
- one teacup of sugar
- two pans lined
- four extra eggs are required
- one pie
- two eggs beaten stiff
- two crusts
- two pies
- six eggs
- one crust
- two eggs well beaten
- vinegar
- nutmeg
Directions
Four eggs, one teacup of sugar, one j^int of cream, half cup of flour; beat the eggs and sugar together until very light, then add the flour ; place the pan in which 3^ou boil the milk, in a pan of boiling water ; when the cream comes to a boil, pour it over the mix- ture, stirring all the while, to prevent scorching; cook this till it is the consistency of custard; when cool, flavor with vanilla ; have two pans lined with pastry ; bake and All with the custard. If meringue is used, the whites of four extra eggs are required. — Mrs. Roio- ena W. Woods, Fayette Mo.
A NICE FII.I.IXG FOR PIE.
Take prunes enough for one pie ; stew and stone them ; sweeten to taste ; add the wliites of two eggs beaten stiff, beat with prunes until well mixed; bake with two crusts ; or if you have rich cream, whip it and use in place of top crust.
MOI.ASSES PIE.
Two cups of molasses, one cup of sugar, three cups of water, one cup of flour, one-third cup of vinegar; mix together well, and let come to a boil; let it cool, and flavor to taste ; add one tablespoon of butter. This makes two pies. — 3£rs. Lanford Cook, Fayette, Mo.
APPI.E CUSTARD PIE.
Three cups of stewed apples ; nearly a cup of white sugar, six eggs, one quart of milk ; beat the eggs until light and mix with the apj)les ; season with nutmeg ; then stir in gradually the milk, lastly add the whites ; use only one crust. — Mrs. W. F. Potts, Fayette, Mo.
APPL.E CFSTARD PIE.
Prepare apples as you would for apple-sauce ; sweet en to taste ; add two eggs well beaten, and one cup of milk, teaspoon of melted butter ; flavor with nutmeg ; bake in one crust ; the whites may be left out for frost- ing, if preferred. — Mrs. Louisa Sebree, Howard county, Mo.