Barbecued Apples
From A practical cook and text book for general use, 1896
The writer has not tested this recipe.
Presented as published in 1896. 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
857Calories
8 gProtein
216 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories857 kcal
Protein8.4 g
Carbohydrates216 g
Fiber17 g
Sugars137 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Cholesterol31 mg
Sodium584 mg
Potassium1069 mg
Calcium211 mg
Iron18 mg
Magnesium63 mg
Phosphorus173 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6 mg
Folate89 mcg
Choline43 mg
Caffeine0 mg
Water1132 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 42. The excerpt below is the record exactly as published.
Barbecued Apples. The following recipe came as a clipping. The writer has not tested it, and the name seems quite out of the line of fruit cookery, but it must stand on its own merit. " Pare and core six large apples ; arrange in a deep dish and fill cavities with sugar and cinnamon. Now make a sauce by mixing smooth two tablespoons of flour and one of butter, and filling up the cup with boiling water
Cook this with the app: pantry check, scaling, and the assistant.