Spiced Baked Apples
From A text-book of cooking, 1915
If the apples are very sour, more sugar should be used.
Presented as published in 1915. 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
844Calories
5 gProtein
223 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein5.2 g
Carbohydrates223 g
Fiber24 g
Sugars175 g
Total Fat4.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium58 mg
Potassium1315 mg
Calcium207 mg
Iron3.7 mg
Magnesium103 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0.4 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A24 mcg
Vitamin E2.5 mg
Vitamin K35 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate16 mcg
Choline49 mg
Caffeine0 mg
Water1027 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 76. The excerpt below is the record exactly as published.
SPICED BAKED APPLES 6 apples Water 5 tablespoonfuls sugar 1 lemon Whole cloves
Cook this with the app: pantry check, scaling, and the assistant.