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Baked Dried Apples
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
91Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein0.1 g
Carbohydrates18 g
Fiber1.3 g
Sugars3.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium101 mg
Calcium6.2 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus9.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 275. The excerpt below is the record exactly as published.
BAKED DRIED APPLES.--Take dried or evaporated apples and soak in water for 12 hrs., and bake in a moderate oven, with sweet cider
Cook this with the app: pantry check, scaling, and the assistant.