Apple Crisp
From Waldensian cookery, 1957
Serve warm with whipped cream or ice cream.
Presented as published in 1957. 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
As published
This recipe was extracted from Waldensian cookery (1957), page 7. The excerpt below is the record exactly as published.
APPLE CRISP Butter a round pyrex dish (about 9 x 2). Into this slice four or five apples, as for pie. Sprinkle with one-half cup sugar and dot with butter. Cover and bake until apples are tender. Make a batter of the following: one egg beaten, one-half cup sugar, one quarter cup flour, one quarter teaspoon salt, one teaspoon vanilla
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