Baked Apples
From The Elm City cook book, 1896
Pears can be baked the same way.
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
1248Calories
0 gProtein
323 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1248 kcal
Protein0.5 g
Carbohydrates323 g
Fiber2.3 g
Sugars319 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium175 mg
Calcium33 mg
Iron0.3 mg
Magnesium15 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
Water865 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 20. The excerpt below is the record exactly as published.
BAKED APPLES. Wash large sour apples, cut out the blossom end, arrange them stem up in baking pan, dissolve a cup and a half of sugar in three cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.