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Baked Apples
From The Institute cook book, 1913
Serves 1
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
195Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein0.7 g
Carbohydrates52 g
Fiber5 g
Sugars43 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium184 mg
Calcium60 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A4.4 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline6.7 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 134. The excerpt below is the record exactly as published.
BAKED APPLES Wash and core and if desired pare the apples. Place them in a shallow baking dish and fill the cavities with sugar, sugar and spice, sugar and seeded raisins, or sugar and chopped nuts. Sprinkle sugar and cinnamon over the apples; cover the bottom of the pan with water
Cook this with the app: pantry check, scaling, and the assistant.