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Banded Apples
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
224Calories
2 gProtein
61 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein1.8 g
Carbohydrates61 g
Fiber7.8 g
Sugars46 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.5 mg
Potassium322 mg
Calcium86 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 120. The excerpt below is the record exactly as published.
BANDED APPLES. Mrs. William J. Magee, 122 Johnston street, Los Angeles.— Pare large, firm apples, leaving a half inch band about the middle; place in a pan, fill to the band with hot water. Bake until tender, then place a slice of lemon, on top of each; finish baking, remove the cores, fill the cavities with granulated sugar, a dash of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.