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Baked Apple
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
481Calories
3 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein2.5 g
Carbohydrates124 g
Fiber7.5 g
Sugars99 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium166 mg
Potassium462 mg
Calcium80 mg
Iron5.3 mg
Magnesium25 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A9.7 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate21 mcg
Choline19 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 156. The excerpt below is the record exactly as published.
Baked Apple. Select a smooth, well-shaped apple. Wash, wipe and remove the core. Put in a baking-dish and fill the cavities with sugar, using three-fourths cup of sugar to eight apples. A little lemon juice can be used if desired, or either nutmeg or cinnamon. AVhen apples are fresh and in season, they need no extra seasoning. Cover bottom of dish with boiling water
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