Stuffed Apples
From Meat substitutes, 1907
Can also use chopped peanuts or boiled chestnuts for stuffing.
Presented as published in 1907. 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
557Calories
6 gProtein
146 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein5.8 g
Carbohydrates146 g
Fiber18 g
Sugars113 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium663 mg
Potassium1173 mg
Calcium71 mg
Iron2 mg
Magnesium67 mg
Phosphorus222 mg
Zinc1.7 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate19 mcg
Choline69 mg
Caffeine0 mg
Water1078 g
As published
This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 4. The excerpt below is the record exactly as published.
Stuffed Apples Scoop out a good core from cooking apples and fill with equal parts of whole wheat, or plain bread crumbs, and chopped mushrooms ; season with tomato catsup, or other prepared sauce, or fresh chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.