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Baked Apples
From Soyer's standard cookery, 1912
Serves 3
Many prefer to pare apples before baking.
Presented as published in 1912. 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
422Calories
3 gProtein
109 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein2.6 g
Carbohydrates109 g
Fiber7.2 g
Sugars83 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium166 mg
Potassium488 mg
Calcium73 mg
Iron5.3 mg
Magnesium26 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline20 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 220. The excerpt below is the record exactly as published.
Baked Apples. Procure sour apples, wipe and core. Score right round faintly with a sharp knife and put in a baking-dish filling cavities from whence core was removed with sugar and one drop of lemon juice. Allow one-half cupful of sugar and one- fourth teaspoonful of cinnamon or nutmeg to eight apples. If nutmeg is used, a few drops of lemon juice and few gratings from rind of lemon to each apple is an improvement. Slightly cover bottom of dish with boiling water
Cook this with the app: pantry check, scaling, and the assistant.