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Baked Apples with Batter
From Cooking for profit, 1886
Serves 1
Serve with pure cream sweetened as a sauce.
Presented as published in 1886. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium171 mg
Calcium25 mg
Iron7 mg
Magnesium34 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 254. The excerpt below is the record exactly as published.
core the apples — enough to cover the pan bottom; fill core holes with sugar and some butter, water to barely wet the pan, cover with greased paper and bake until done and the syrup dried down. Mix the batter smoothly, as if for batter cakes, pour it over the apples and bake about y^ hour more . Pure cream sweetened is a good sauce, any other will answer if cream is not to be hid. y^ cup flour. 6 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.