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Stuffed Apples
From The new practical housekeeping, 1890
Serves 3
Serve hot or cold with sweetened cream.
Presented as published in 1890. 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
306Calories
1 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein0.6 g
Carbohydrates79 g
Fiber1 g
Sugars73 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium63 mg
Calcium6.9 mg
Iron0.4 mg
Magnesium4.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.6 mcg
Choline3 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 236. The excerpt below is the record exactly as published.
Stuffed Apples peel and core large sour apples, put in baking dish with a very utile water, and for every half dozen take a cup sugar, half teaspoon mixed ground spices, pinch of salt, two tablespoons each cracker- crumb
Cook this with the app: pantry check, scaling, and the assistant.