Baked Apples
From The home science cook book, 1902
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
1293Calories
3 gProtein
339 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1293 kcal
Protein2.9 g
Carbohydrates339 g
Fiber14 g
Sugars310 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium978 mg
Calcium63 mg
Iron0.9 mg
Magnesium46 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline37 mg
Caffeine0 mg
Water1173 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 4. The excerpt below is the record exactly as published.
Baked Apples. Wipe, put in a granite pan, and bake in moderate heat until tender. The time will vary with different varieties of apples. Or core and pare, fill the center with sugar, and put a little water in the dish. Dip up the sirup and pour over the apples while baking. Stuffed Apples. Pare and push out the core of six fine apples
Cook this with the app: pantry check, scaling, and the assistant.