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Baked Apples
From The complete cook book, 1900
Serves 3
Baste with syrup while baking.
Presented as published in 1900. 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
275Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein0.2 g
Carbohydrates71 g
Fiber0.8 g
Sugars70 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium56 mg
Calcium6 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 85. The excerpt below is the record exactly as published.
BAKED APPLES. Core and pare sour apples. Put them in a shallow earthen dish, fill the cavities with sugar, mixed with grated lemon rind ; add water to cover the bottom of the dish
Cook this with the app: pantry check, scaling, and the assistant.