Apple Dainty
From The housewife's aid, 1950
—Mrs. R. L. Crisp.
Presented as published in 1950. 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 housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.
APPLE DAINTY Select firm, tart apples, and pare and core the number needed. Arrange on a dish and set same in a steamer over boiling water. Cook until the apples are tender, basting frequently with a sugar Syrup. When the fruit is tender, but not out of shape, remove -from the steamer and let become cold. Prepare an icing, either boiled or of confectioners sugar and cover the cold apples with same. Roll in grated cocoanut and set on paraffin paper until the icing sets. Fill the center of each apple with chopped nuts and top with a clove to simulate a stem
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