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Baked Apples
From Modern cookery, in all its branches, 1884
Serves 4
Serve hot as a second course or cold with custard. Can also be used to fill pudding or vol-au-vent.
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
446Calories
2 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein1.6 g
Carbohydrates118 g
Fiber8.5 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.1 mg
Potassium446 mg
Calcium57 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A9.7 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.3 mcg
Choline17 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 496. The excerpt below is the record exactly as published.
some small strips of very thin fresh lemon-rind, throw on them, nearly at the top, half a pound of good Lisbon sugar, and set the jar, with the cover tied on, for some hours, or for a night, into a very slow oven. The apples will be extremely good, if not too quickly baked : they should remain entire, but be perfectly tender, and clear in appearance. Add a little lemon-juice when the season is far advanced. Apples, 2 quarts
Cook this with the app: pantry check, scaling, and the assistant.