vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apples
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Quinces may be baked in the same way, adding a little more water.
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
230Calories
2 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein2 g
Carbohydrates64 g
Fiber13 g
Sugars47 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7 mg
Potassium323 mg
Calcium144 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A6.6 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 231. The excerpt below is the record exactly as published.
Baked Apples, — Core and pare sour apples. Put them in a shallow earthen dish, fill the cavities with sugar,, mixed with grated lemon rind ; add water
Cook this with the app: pantry check, scaling, and the assistant.