vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Baked Apples
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
280Calories
0 gProtein
73 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein0.5 g
Carbohydrates73 g
Fiber2.3 g
Sugars68 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium163 mg
Calcium9.5 mg
Iron0.2 mg
Magnesium7.4 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
Water156 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Baked Apples Cut a small cavity in the top of an apple; put in a little sugar, a little nutmeg or lemon juice if preferred ; place in a baking dish and bake until tender but not broken; remove to a serving dish, fill centre with jelly or marmalade, and pour the liquor from the baking dish over them. Make a meringue with the whites of two eggs and four tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.