vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Baked Apples
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
491Calories
4 gProtein
120 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein4.2 g
Carbohydrates120 g
Fiber4.7 g
Sugars102 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium52 mg
Potassium340 mg
Calcium38 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C25 mg
Vitamin A46 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline89 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 97. The excerpt below is the record exactly as published.
aked" apples. 6 or 8 apples 2 eggs Sugar Eed jelly Lemon. Mode. — Peel and core the apples, place in a deep dish with a spoonful of water to prevent them from burning ; fill the centres with sugar, adding a little grated lemon rind to each ; bake slowly until quite soft when tested with a straw or skewer, whip the whites of the eggs to a stiff meringue, sweeten and flavour with lemon ; arrange the apples in a glass dish ; place a spoonful of the merin- gue on top, and dot each with tiny pieces of red currant, or any Obfcher red jelly
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Cook this with the app: pantry check, scaling, and the assistant.