Baked Pippins
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 51. The excerpt below is the record exactly as published.
water once. Pour off the water, and when perfectly cold chop fine, season z88 with paprika and salt, and put into a saucepan with a cup of hot milk or hot stock. Cook till most of the liquid is cooked away; stir in a tablespoonful of melted butter and the juice of a lemon^ and serve. OCTOBER 28th "Pippin of my own grafting, with a dish of cara<* ways." — Shakespeare ("Henry IV."). CORE and pare some pippins; put in a shallow dish, the bottom of which is covered with water. Fill the cavities with sugar, mixed with grated lemon peel and a few caraway seed
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