vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Apples with Sauce
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
490Calories
6 gProtein
14 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein5.6 g
Carbohydrates14 g
Fiber0 g
Sugars9.5 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol226 mg
Sodium61 mg
Potassium153 mg
Calcium89 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 108. The excerpt below is the record exactly as published.
BAKED APPLES WITH SAUCE. Peel and core nice cooking apples, place them in a bak- ing-dish, and set in the stove. Prepare a sauce by beating together one table-spoonful of butter, two eggs, and three table-spoonfuls of sugar, adding a pint of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.