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Baked Apples
From The new home cook book, 1896
Serves 1
Use a nice variety of apples, neither sweet nor sour.
Presented as published in 1896. 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
826Calories
0 gProtein
214 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories826 kcal
Protein0.5 g
Carbohydrates214 g
Fiber2.3 g
Sugars210 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium3.3 mg
Potassium168 mg
Calcium13 mg
Iron0.2 mg
Magnesium8 mg
Phosphorus22 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
Water158 g
As published
This recipe was extracted from The new home cook book (1896), page 102. The excerpt below is the record exactly as published.
BAKED APPLES. Pare as many apples as you wish of some nice variety, neither sweet nor sour ; core them by using an apple corer or a steel fork ; set them in biscuit tins, and fill the cavities with sugar, a little butter, and some ground cin- namo
Cook this with the app: pantry check, scaling, and the assistant.