Baked Apples
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Apples are done when they can be pierced with a straw.
Presented as published in 1904. 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
1689Calories
19 gProtein
201 gCarbs
96 gFat
Full nutrition (33 nutrients)
Calories1689 kcal
Protein19 g
Carbohydrates201 g
Fiber17 g
Sugars153 g
Total Fat96 g
Saturated Fat36 g
Monounsaturated Fat21 g
Polyunsaturated Fat33 g
Cholesterol178 mg
Sodium20 mg
Potassium1591 mg
Calcium346 mg
Iron2.3 mg
Magnesium158 mg
Phosphorus553 mg
Zinc3.1 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0.9 mcg
Vitamin C43 mg
Vitamin A462 mcg
Vitamin E2 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate7 mcg
Choline76 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 44. The excerpt below is the record exactly as published.
baked apples from the doset, and hoped our friends would be so very oblig- ing as to take some, 'Oh!' said he, directly, 'there is nothing in the way of fruit half so good."' — ^Jane Austen ("Emma"). PARE and core apples tart but not sour ; put in a pan with a very little water, fill the core holes with chopped English walnuts and a little sugar, and bake in a rather quick oven, basting often. When the apples are done, which will be when they can be pierced with a straw, set them away where they will get cold. Serve with whipped cream, sweetened and flavored with sherry
Cook this with the app: pantry check, scaling, and the assistant.