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Baked Apples
From The Henderson cook book, 1914
Serves 1
— Mrs. Cora Phelps.
Presented as published in 1914. 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
1010Calories
2 gProtein
261 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1010 kcal
Protein2 g
Carbohydrates261 g
Fiber4.3 g
Sugars244 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium63 mg
Potassium579 mg
Calcium208 mg
Iron2.3 mg
Magnesium35 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.1 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline15 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
BAKED APPLES. Six large apples, wipe and remove the cores, fill center with 1 cupful brown sugar, 1 tablespoon flour, 1 of butter, *4 teaspoon powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.