Baked Apples
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
531Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein3 g
Carbohydrates142 g
Fiber14 g
Sugars112 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium1004 mg
Calcium76 mg
Iron0.8 mg
Magnesium52 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A22 mcg
Vitamin E0.6 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
Folate3.3 mcg
Choline38 mg
Caffeine0 mg
Water1660 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 6. The excerpt below is the record exactly as published.
BAKED APPLES... Wipe, core and score sour apples; place them in an agate baking dish, and fill each centre with sugar and 1 tsp. lemon juice, or sugar and cinna- mon (1 tsp. cinnamon to 1 c. sugar); allow 3 c. water for 6 apples
Cook this with the app: pantry check, scaling, and the assistant.