Dessert
Creamed sweet apple pie
Marion Harland’s original method for Creamed sweet apple pie, retained as a source transcription for modern discovery.
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.
- Pare, core and quarter Campfield pound sweets, or other sweet apples.
- Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken.
- Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup.
- Then cut into thin slices or tiny dice.
- line a pie-plate, sprinkle with flour, lay on another crust and bake until brown.
- When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar.
Historical transcription
Source method
- 1
Pare, core and quarter Campfield pound sweets, or other sweet apples. Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken. Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup. Then cut into thin slices or tiny dice. Roll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown. When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.