vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apples
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium162 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Baked Apples. — Wipe and core sour apples. Place them in an earthen or agate- ware baking dish — never use tin for apples — and fill the centre of each apple with sugar. Measure one tablespoonful water
Cook this with the app: pantry check, scaling, and the assistant.