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Apples, Baked with Raisins
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
211Calories
1 gProtein
56 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein1.1 g
Carbohydrates56 g
Fiber4.8 g
Sugars45 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol9.8 mg
Sodium19 mg
Potassium327 mg
Calcium24 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 163. The excerpt below is the record exactly as published.
Apples, Baked with Raisins Select one dozen large apples, even in size. Pare and core and place in a baking pan with two teacupfuls of boiling water, and two of sugar, filling the centers of the apples with part of the sugar. Place on top of each apple several seeded raisins and a small piece of butter
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