Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two tablespoonfuls of lard
- one cup flour
- two-thirds cup of sugar
- one tablespoon of butter
- eight heaping tablespoonfuls of sifted flour
- four tablespoon- fuls of water
- two crusts
- quarter three belleflower apples
- salt
Directions
Eight heaping tablespoonfuls of sifted flour, four tablespoon- fuls of water, two tablespoonfuls of lard, pinch of salt. — Mrs. Don Reed, Harper Ferry, Kans.
OPEN APPLE PIE. <
Line a deep pie tin with crust made of one cup flour, one- third cup cottolene, add just enough water to handle dough, enough for two crusts. Pare and quarter three Belleflower apples and lay rounded side down ; make a paste of two-thirds cup of sugar, one tablespoon of butter, one of flour, and two of hot water, fill in around the apples and bake to a light brown. — Mrs. H. S. Aphold, Honolulu, H. I.