Baked Apples Stuffed with Nuts
From The junior cook book, 1920
Serve hot with syrup from the pan.
Presented as published in 1920. 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
910Calories
3 gProtein
239 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories910 kcal
Protein3 g
Carbohydrates239 g
Fiber14 g
Sugars209 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol2.6 mg
Sodium84 mg
Potassium1118 mg
Calcium148 mg
Iron1.5 mg
Magnesium57 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate1.2 mcg
Choline39 mg
Caffeine0 mg
Water1292 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 17. The excerpt below is the record exactly as published.
BAKED APPLES STUFFED WITH NUTS Scrub 6 fine apples. Remove the cores with a corer. Set the apples upright in a baking pan or dish. Fill the cores half full with light brown sugar. (Granlated sugar will do, but the other gives a fine flavor.) Put in 3 or 4 nut meats and fill up the rest of the core with sugar. Sprinkle over the tops 1 level teaspoonful of ground cinnamon, dividing it equally over the 6 apples. Put 1/2 of a level teaspoonful of butter directly- over the stuffed core of each apple. Pour lyo cupsful of water in the pan.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.