Apple Toast

Ingredients

• slices of stale bread
• the apples
• cream
• sugar
• a piece of butter size of hazelnut
• dust with cinnamon

Method

1. 1

   Peel and core apples.

2. 2

   Cut bread into rounds, butter both sides, and place an apple on each.

3. 3

   Fill core with cream and sugar, add butter, and bake in a warm oven.

4. 4

   Renew cream and sugar as they dissolve.

5. 5

   Serve warm.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 243. The excerpt below is the record exactly as published.

Apple Toast — Peel and carefully core the apples. Cut slices of stale oread about a quarter of an inch thick, and cut again to a round shape about the size of the apples, with a paste-cutter. But- ter each slice on both sides and place an apple upon it. Butter baking-dish or pan, put in the apples and bread, fill the core cavity with cream and sugar, or sugar alone, placing on top of sugar a piece of butter size of hazelnut, and set in warm but not quick oven. When, about half done fill the hole again with the cream and sugar, dust with cinnamon

Cook this with the app: pantry check, scaling, and the assistant.