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Bake Apples, No. 1

Name: Bake Apples, No. 1
Yield: 1 servings
Ingredients: Select apples of a uniform size

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

86Calories

0 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein0.5 g

Carbohydrates23 g

Fiber2.3 g

Sugars18 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0 mg

Potassium162 mg

Calcium9 mg

Iron0.1 mg

Magnesium7.2 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline6.1 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 25. The excerpt below is the record exactly as published.

Select apples of a uniform size, remove the center of the blossom end and specks that may be in the fruit, wash and rinse in clean water, place, stems upward, in an earthen or granite-ware baking dish, pierce in several places with a fork, and put in an oven at the temperature required for bread. When perfectly baked the skins will be brown, and the flesh soft and rich in flavor. To Bake Apples, No. 2

Cook this with the app: pantry check, scaling, and the assistant.