Stuffed Apples
From The home science cook book, 1902
Presented as published in 1902. 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
1251Calories
12 gProtein
261 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1251 kcal
Protein12 g
Carbohydrates261 g
Fiber20 g
Sugars184 g
Total Fat27 g
Saturated Fat6.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.1 g
Cholesterol0 mg
Sodium601 mg
Potassium1452 mg
Calcium106 mg
Iron4.3 mg
Magnesium76 mg
Phosphorus218 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A24 mcg
Vitamin E0.9 mg
Vitamin K19 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate54 mcg
Choline54 mg
Caffeine0 mg
Water1051 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 4. The excerpt below is the record exactly as published.
Stuffed Apples. Pare and push out the core of six fine apples, put them in a baking pan, cover, and cook in the oven till tender, yet in perfect form ; place each apple on a hot buttered slice of toast or shredded wheat biscuit, fill 8 Home Science Cook Book. cavity of apples with good mincemeat, cover the top with meringue made from one egg white and one tablespoon of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.