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Baked Batter and Apples
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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
493Calories
15 gProtein
92 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein15 g
Carbohydrates92 g
Fiber4.7 g
Sugars54 g
Total Fat9.4 g
Saturated Fat4.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol143 mg
Sodium110 mg
Potassium665 mg
Calcium244 mg
Iron3 mg
Magnesium48 mg
Phosphorus311 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C14 mg
Vitamin A113 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate76 mcg
Choline139 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 66. The excerpt below is the record exactly as published.
Baked Batter and Apples. — 2 eggs, 1 pint milk, 4 oz. flour, oz. sugar, 6 large apples
Cook this with the app: pantry check, scaling, and the assistant.