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Stuffed Apples
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
518Calories
11 gProtein
54 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein11 g
Carbohydrates54 g
Fiber8.3 g
Sugars18 g
Total Fat31 g
Saturated Fat2.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium64 mg
Potassium664 mg
Calcium118 mg
Iron3.9 mg
Magnesium116 mg
Phosphorus259 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate7.5 mcg
Choline6.8 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.
Stuffed Apples. Peel apples, core them and drop in boiling water, cook until tender, let get cool and fill with chopped raisins, almonds and Eng- lish walnut
Cook this with the app: pantry check, scaling, and the assistant.