vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apples
From Harper's cook book encyclopædia, 1902
Serves 4
The wine may be omitted.
Presented as published in 1902. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.9 kcal
Protein0.1 g
Carbohydrates1.6 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium26 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus2.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.9 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 180. The excerpt below is the record exactly as published.
some good apples and scoop out the cores. Put a little sugar and two cloves into each hollow, place them in a dish, not allowing them to touch one another, strew powdered sugar over them, and a little sweet wine with some thin lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.