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Baked Apples
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. 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
478Calories
1 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein0.6 g
Carbohydrates125 g
Fiber2.9 g
Sugars119 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium206 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.4 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline7.7 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 108. The excerpt below is the record exactly as published.
BAKED APPLES. Pare and remove all dark spots from nice cooking apples, put into a pudding-dish, with liberal layers of sugar
Cook this with the app: pantry check, scaling, and the assistant.