Baked Apple
From Domestic science (1914 text-book), 1914
Use a case knife to level off the sugar.
Presented as published in 1914. 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
345Calories
2 gProtein
52 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein1.6 g
Carbohydrates52 g
Fiber2.5 g
Sugars43 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.1 g
Cholesterol45 mg
Sodium43 mg
Potassium209 mg
Calcium46 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline6.5 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 4. The excerpt below is the record exactly as published.
Baked Apple Materials used: Tablespoon, tb, = 3 teaspoons, or 192 drops. When not otherwise specified, a tablespoonful means a level tablespoonful. Medium-sized apple 1 tb boiling water 2 tb sugar 3 tb cream
Cook this with the app: pantry check, scaling, and the assistant.