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Baked Batter and Apples
From The "A1" cookery book, 1901
Serves 2
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
552Calories
21 gProtein
89 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein21 g
Carbohydrates89 g
Fiber2 g
Sugars41 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium647 mg
Calcium346 mg
Iron4.2 mg
Magnesium56 mg
Phosphorus423 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C6 mg
Vitamin A161 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate114 mcg
Choline195 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 2 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.