Baked Apples
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
518Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.9 g
Carbohydrates138 g
Fiber14 g
Sugars109 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium0 mg
Potassium972 mg
Calcium54 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus119 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.
Baked Apples. Peel thinly six sour cooking apples, cut out the core of each with a cutter, and fill the cavities with currants, paste, and castor sugar, pour a little oiled butter
Cook this with the app: pantry check, scaling, and the assistant.