vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Apples
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
586Calories
1 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein0.7 g
Carbohydrates152 g
Fiber3.3 g
Sugars146 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.3 mg
Potassium230 mg
Calcium16 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline8.6 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 140. The excerpt below is the record exactly as published.
BAKED APPLES. Mrs. Mary A. Frantz. Cut apples in halves, take out cores, set in baking pan with the cored side up. For seven or eight tart apples use three cups sugar, one and one-half cups water
Cook this with the app: pantry check, scaling, and the assistant.