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Baked Apples
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
483Calories
1 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein1.2 g
Carbohydrates124 g
Fiber4.7 g
Sugars112 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium245 mg
Potassium360 mg
Calcium22 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus45 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)0.4 mg
Folate0.4 mcg
Choline14 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 136. The excerpt below is the record exactly as published.
Baked Apples. Pare and core enough fine tart apples to cover closely the bottom of a baking-pan, which has a tight-fitting lid ; stick six FBESERVINO AND CANNING FRUITS. 283 eloyes rcand the sides of each apple, and place them as close as possible in the pan. Dissolve for a dozen apples a pound of white sugar in a pint of cold water ; add to it half a pint of good cooking wine
Cook this with the app: pantry check, scaling, and the assistant.