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Baked Apples
From The art of German cooking and baking, 1922
Serves 1
Quantity for 1 Person.
Presented as published in 1922. 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
270Calories
1 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein1 g
Carbohydrates71 g
Fiber4.7 g
Sugars61 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium325 mg
Calcium20 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 183. The excerpt below is the record exactly as published.
BAKED APPLES. Quantity for 1 Person. 2 medium sized sweet-sour apples 2 tbsps. of sugar 4 tbsps. of water
Cook this with the app: pantry check, scaling, and the assistant.