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Baked Apples
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
268Calories
1 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories268 kcal
Protein1 g
Carbohydrates49 g
Fiber2.3 g
Sugars43 g
Total Fat9.2 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.1 g
Cholesterol26 mg
Sodium5.4 mg
Potassium187 mg
Calcium25 mg
Iron0.1 mg
Magnesium8.8 mg
Phosphorus34 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 K1.7 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
Water171 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 181. The excerpt below is the record exactly as published.
BAKED APPLES. Prick the apples with a needle so they will cook evenly and not burst. When thoroughly done, place them on a small dish, and serve with loaf sugar and cream
Cook this with the app: pantry check, scaling, and the assistant.