Baked Apple
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
136Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein0.5 g
Carbohydrates36 g
Fiber2.4 g
Sugars31 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium168 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 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
Folate1 mcg
Choline6.4 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 62. The excerpt below is the record exactly as published.
BAKED APPLE. 1 sour apple. Sugar. 1 tsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.