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Buttered Apples
From The national course in home economics, 1917
Serves 12
Nice for dessert or to be eaten with meat course.
Presented as published in 1917. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium162 mg
Calcium9 mg
Iron0.1 mg
Magnesium7.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.
BUTTERED APPLES. Pare and core without breaking one dozen tart apples. Cut pieces of bread in rounds large enough for an apple to stand on and place them in a well-buttered dish with an apple on each. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam
Cook this with the app: pantry check, scaling, and the assistant.