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Stuffed Apple with Whipped Cream
From The new Annie Dennis cook book, 1905
Serves 12
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
138Calories
2 gProtein
34 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2 g
Carbohydrates34 g
Fiber3.7 g
Sugars21 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium74 mg
Potassium195 mg
Calcium39 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline8.3 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 159. The excerpt below is the record exactly as published.
Stuffed Apple, With Whipped Cream Select twelve even sized acid apples. Cut a slice from the blossom end of each and with a small knife remove the core and as much of the meat as possible ; cut the latter in small cubes and mix with a teacupful of grated bread crumbs, two of sugar, a pinch of salt, a tablespoonful of butter, a tablespoonful of whole allspice and a little chipped rind of lemon. Fill the cavities with this mixture, put on the top a few dry bread crumbs and a small piece of butter, place in a pan with a teacupful of hot water
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