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Apple Black Caps
From Cassell's dictionary of cookery, 1892
Serves 4
Time, about half an hour to bake. One will suffice for each person.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.4 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.5 mg
Potassium13 mg
Calcium7.9 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.5 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 140. The excerpt below is the record exactly as published.
Apple Black Caps. — Take a few firm, juicy apples, pare them, and take out the cores without breaking the apples. Fill the hollow of each with some pounded sugar and one or two cloves. Place them in a shallow dish with a little sweet wine, sugar to taste, and a little lemon -rin
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