Dessert
Creamed apple-sauce pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- cover with whipped cream;
- lay on the upper crust and sprinkle powdered sugar on top.
- In both of these recipes you may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust.
Historical transcription
Source method
- 1
Bake your crusts as directed in preceding recipe. When you separate them, spread with well-sweetened apple-sauce beaten light; cover with whipped cream; lay on the upper crust and sprinkle powdered sugar on top.
- 2
In both of these recipes you may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.