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Baked Apples
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
419Calories
1 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein1 g
Carbohydrates110 g
Fiber4.7 g
Sugars100 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium326 mg
Calcium21 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 60. The excerpt below is the record exactly as published.
Baked Apples Wash, wipe, pare and core tart apples. Put in a dripping pan or baking dish, fill the cavities of the apples with sugar and cover the bottom of the pan with water
Cook this with the app: pantry check, scaling, and the assistant.