vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apples
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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
215Calories
0 gProtein
56 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein0.5 g
Carbohydrates56 g
Fiber2.3 g
Sugars52 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium4.7 mg
Potassium164 mg
Calcium14 mg
Iron0.1 mg
Magnesium8.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 97. The excerpt below is the record exactly as published.
BAKED APPLES FARINA — CREAM AND SUGAR DATE MUFFINS COFFEE Baked Apples Wash and core 6 medium-sized apples, Jonathan pre- ferred. Place in a baking pan, fill the centers with sugar, and sprinkle % c more sugar over and around them. Also add 3^ c hot water and i T butter
Cook this with the app: pantry check, scaling, and the assistant.