vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Dainty
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 176. The excerpt below is the record exactly as published.
APPLE DAINTY 4 tart apples 1 tablespoon granulated sugar Juice of V2 lemon 1 tablespoon butter Dash of nutmeg 2 tablespoons powdered sugar 1 teaspoon cinnamon Pare and core the apples; cut them into slices half an inch thick; cook with the lemon, nutmeg and granulated sugar, keeping the cover on the pan. When tender, saute in butter; dust with powdered sugar and cinnamon and serve. FIG DAINTY Vi pound whole figs Dash of nutmeg 1/2 cup chopped nuts 3 tablespoons sugar Juice of 1/2 lemon
Cook this with the app: pantry check, scaling, and the assistant.