Baked Apple Rings
From Carolina cookery from Quaker kitchens, 1924
—Mrs. E. T. Harmon.
Presented as published in 1924. 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
1009Calories
1 gProtein
262 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1009 kcal
Protein1.2 g
Carbohydrates262 g
Fiber4.7 g
Sugars250 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium62 mg
Potassium617 mg
Calcium201 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate2.2 mcg
Choline17 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
BAKED APPLE RINGS Select firm, perfect apples, core, and cut so as to make two rings of each apple. Place in agate or porcelain or glass baking pan, and cover with brown sugar. Then pour over either cranberry or strawberry sauce. Add a very little water
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