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Baked Apples, No. 1
From The Pattern cook-book, 1890
Serves 4
Apples will not brown when baked this way.
Presented as published in 1890. 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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates5.8 g
Fiber0.6 g
Sugars4.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium41 mg
Calcium4 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 247. The excerpt below is the record exactly as published.
Use sweet apples for baking. Cut out the blossom ends, wash, but do not pare the apples, and place them in a large pudding-dish ; pour a cupful of water into the dish, cover the latter closely with another dish or a pan, set it in a moderate oven, and bake the apples until tender. Remove them from the dish, pour the juice over them while hot, and repeat this as they cool. Set the apples on the ice, and at serving time transfer them to a 570 thb: fa ttern cook-book. glass dish, pouring the juice over them again. Eat with powdered sugar and cream. Apples will not brown when baked in this way, but will be deliciously flavored. BAKED APPLES, NO. 2
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Cook this with the app: pantry check, scaling, and the assistant.