Baked Apples
From A laboratory manual of foods and cookery, 1916
Variations include filling the cores with brown sugar, raisins, nuts, or other ingredients.
Presented as published in 1916. 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
3793Calories
4 gProtein
987 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3793 kcal
Protein3.9 g
Carbohydrates987 g
Fiber19 g
Sugars949 g
Total Fat4.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium31 mg
Potassium1316 mg
Calcium80 mg
Iron1.4 mg
Magnesium61 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K8.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate0.1 mcg
Choline49 mg
Caffeine0 mg
Water1249 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 10. The excerpt below is the record exactly as published.
baked apples in the following ways : in each case core and fill cavity with sugar. a. Wash and remove skin from apple. Bake in slow oven. (Temperature ?) b. Repeat with a second apple but bake in a hot oven. (Temperature ?) c. Wash and core third and fourth apples. Do not remove skin. Bake one in slow, and one in hot oven. d. Wash and core fifth and sixth apples. Make a slit around each apple, through the skin. Bake one in a hot oven, one in slow. Which method and temperature produces best result ? 1 6 LABORATORY MANUAL OF FOODS AND COOKERY Baked Apples Ingredients : 8 apples 4 c. sugar \ tsp. cinnamon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.