Baked Apple
From Student's manual in household arts, 1915
Currants or English walnuts may be mixed with the sugar and filled into the cavities of the apples.
Presented as published in 1915. 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
818Calories
3 gProtein
216 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein2.9 g
Carbohydrates216 g
Fiber14 g
Sugars187 g
Total Fat7.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol16 mg
Sodium56 mg
Potassium983 mg
Calcium63 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0.2 mcg
Choline37 mg
Caffeine0 mg
Water1174 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 15. The excerpt below is the record exactly as published.
baked apple or baked pear may be served with the cereal in winter when fresh fruit is scarce. Baked Apple. 6 sour apples | t. cinnamon 6 T. sugar 1^ t. butter i C. cold water
Cook this with the app: pantry check, scaling, and the assistant.