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Baked Apples
From Buckeye cookery, 1892
Serves 1
Sweet apples require longer baking time.
Presented as published in 1892. 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
195Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein0.7 g
Carbohydrates52 g
Fiber5 g
Sugars43 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium184 mg
Calcium60 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A4.4 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline6.7 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.
BAKED APPLES. Cut out the blossoms and stems of tart apples, in the stem end put some sugar; bake till soft; serve either warm or cold. Sweet apples require a longer time for baking than sour, and are better for adding a little water in pan when placed to bake. They require several hours, and when done are of a rich, dark ‘brown color. If taken out too soon they are insipid. For an extra nice dish, pare and core tart apples, place in pan, put butter and sugar in cavity, ers ne Ae | sugar sprinkled over them. and sprinkle cinnamon over them
Cook this with the app: pantry check, scaling, and the assistant.