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Apple Pie

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pare and slice the apples.
  2. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer.
  3. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked.
  4. Set aside to cool, then pour into deep pie plates lined with paste.
  5. Dredge with flour.
  6. Put bits of butter over all.
  7. Dredge again.
  8. Cover with paste and bake.
  9. A glass of brandy or wine will improve it.--Mrs.
  10. S.
  11. T.