Apples, Baked

Ingredients

• Twelve apples
• two whites of eggs
• castor sugar
• jam or jelly

Method

1. 1

   Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the center of each apple.

2. 2

   Brush over with whites of eggs, and put aside until it dries; then re-coat, sprinkle with castor sugar, put the apples into a pie-dish, cover with a greased paper and bake in a slow oven until tender.

3. 3

   Be careful not to over-cook or they may break.

4. 4

   When done, remove the apple-paring and fill the cavity with blackberry or black currant jelly, blackberry or raspberry jam, or whatever may be preferred; a small piece of butter and some brown sugar is liked by many.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 167. The excerpt below is the record exactly as published.

Apples, Baked. INGREDIENTS. — Twelve apples, two whites of eggs, castor sugar, jam or jelly

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