Baked Apples
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
For luncheon, add 1/4 teaspoon of butter to the cavity.
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
135Calories
0 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein0.5 g
Carbohydrates36 g
Fiber2.3 g
Sugars31 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium162 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium7.2 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 Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 21. The excerpt below is the record exactly as published.
Baked Apples. For Breakfast. Select apples of equal size, wash and rub them dry; remove the core, place them in a baking-pan, add a little sugar where the core has been removed, and a little water
Cook this with the app: pantry check, scaling, and the assistant.