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Baked Apples
From Vegetarian cookery, 1891
Serves 6
Pears may be baked in the same way.
Presented as published in 1891. 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
173Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein1 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium324 mg
Calcium19 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
Water352 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.
Baked Apples. Put about twelve apples, previously well wiped, and about half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.