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Baked Apples
From The national course in home economics, 1917
Serves 4
Select those that are a trifle tart, as they are richer in juice and more tender.
Presented as published in 1917. 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
497Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein2.4 g
Carbohydrates129 g
Fiber7.7 g
Sugars105 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium135 mg
Potassium503 mg
Calcium65 mg
Iron4.4 mg
Magnesium25 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate16 mcg
Choline20 mg
Caffeine0 mg
Water516 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
BAKED APPLES. Select those that are a trifle tart, as they are richer in juice and more tender. Place about one dozen in a deep, flat tin pan, and after sprinkling a cup of white sugar over them pour a cupful of boiling water over. When they are about one-half done turn them. When taken from the oven lift each one separately, with a fork, into a glass preserve dish and pour the hot syrup over them. ^Julia Hoff. BUTTERED APPLES. Pare and core without breaking one dozen tart apples
Cook this with the app: pantry check, scaling, and the assistant.