Baked Apples
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Apples can also be wiped and placed on a baking tin without sugar.
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
128Calories
1 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein1.3 g
Carbohydrates36 g
Fiber2.6 g
Sugars20 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium19 mg
Potassium361 mg
Calcium52 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A0.4 mcg
Vitamin E0.9 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate61 mcg
Choline17 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 10. The excerpt below is the record exactly as published.
Baked Apples. (a.) To each large apple allow: 1 or 2 tbsp. sugar according to the acidity of the apple. Flavour if necessary with: 3 drops of lemon juice and a little grated lemon rind, or a little grated nutmeg, cinnamon or 1 clove. 4 cup water
Cook this with the app: pantry check, scaling, and the assistant.