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Baked Apples, No. 2
From The Pattern cook-book, 1890
Serves 1
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
183Calories
0 gProtein
48 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein0.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars43 g
Total Fat4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium1.4 mg
Potassium164 mg
Calcium11 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water182 g
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.
BAKED APPLES, NO. 2. Select tart apples, and pare them or not, as preferred. Extract the cores without breaking the apples, fill the cavities thus formed with sugar, sift a little cinnamon on lop, and add an-eighth of a tea-spoonful of butter to each apple. Place the apples in an earthenware baking- dish, cover the bottom with water
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