Apples, Baked

Ingredients

• Pare some good apples
• two cloves
• a little sugar
• some sweet wine
• some thin lemon-rind

Method

1. 1

   Scoop out the cores, fill with sugar and cloves, place in a dish, cover with sweet wine and lemon rind, and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 154. The excerpt below is the record exactly as published.

apples, baked without paring make a nice tart, if they are very slowly cooked. Place the apples in the pie-cHsh, line the edges with pufi paste, add plenty of sugar and a little lemon- juice, and bake in a moderate oven. Time to bake, one hour and a quarter. Sufficient for foui- or five persons. Probable cost, Is. Apple Trifle. — Take eight or nine fine apples. Stew them gently to a pulp, adding sugar according to taste, and flavouiing with grated lemon-rind or cinnamon. AVhen cold, place in a glass dish, and jiom' over them a good cold custard, made of the yolks of three eggs, -one pint of milk, a little sugar, and a little sherrj', simmered gently together and allowed to cool. Then take a pint of thick cream, warm it a little while over the fire with a little sugar, and another small glass of sherry. 'Wlien cold, whisk it into froth, and as the froth rises, place it on a sieve to drain, and after it has stood some time (for no whip is solid that has not .stood some hours), place it on the apple and custard in a rough, rocky form, and orna- ment -w-ith pink sugar, &c. Time for the whipped cream to stand, twelve houi's. Pro- bable cost, 2s. 6d., exclusive of the sherry. Sufficient for a moderate-sized dish. Apple-Water. — Rub well three large apples to make them perfectly clean. Slice them, pour a quart of boiling water on them : let it stitnd some time, then strain it, and boil it up vnth the juice of half a lemon and a little sugar. Time to boil, five or six minutes. Suf- ficient for a quart of the liquid. Probable cost, 4d. Apple-Water (another way) .—Pare, core, and quarter five or six tart apples. Place them in a saucejmn with'thc peel of half a lemon, a quarter of a pound of washed currants, and a little sugar. Let all simmer slowly together. Strain, cool, add a little white wine, and the apple- water is ready for use. This is a pleasant drink for hot weather. Time to simmer, one hour and a haH. Sufficient for a pint and a half of the liquid. Probable cost, 6d. Apple-Water, Iced.— This is an agxee- able beverage, which may be made as follows : Slice fuui- large juicy ap^jles, and pour over them a quart of bcriliag water. Cover closely the vessel which contains them, and when the liquid is cold, strain and sweeten it, and flavour with a little lemon- juice and the rind of a lemon rubbed upon sugar. Ice it, if desired. It is ready for use as soon as it is cold. Pro- babe cost, 6d. Sufficient for a quart of liquid. Apple- Water, Iced (another way) .—Boil six large juicy apples cored and quartered until they can be pulped through a sieve, when add to the strained juice a quart of lemon- water, and freeze in the usual way. The preserving- pan containing the apples should be placed far enough from the fire to prevent them from being burnt or losing their nice colour. Freeze in the usual way for about twenty-five minutes. Probable cost, 8d. Sufficient for three pints. Apples (a la Cherbourg). — Choose firm but good boiling apples. Pare them, and cut them into bricks. Put a pound of sugar, the thickly -peeled rind of two lemons, and a little ginger, to every pound of apples, and cover them closely for some houi's. Then place them in a preserving-pan, being careful not to break the apples, and put to them half a cupful of cider. Let them boil until the apples look quite clear, , then remove them one by one to a dish. When cold, place them in cross jjiles, and crown the whole with the Icmon-jjeel. Pour the syiup round, and eat with Devonshiie o^^va. Time to boil, about twenty minutes. Probable. cost of apples cooked this way, lOd. per pound. APPLES (A Li MAItlEj. Apples (a la Marie). — Pare some large, firm apples, and scoop out the core without dividing them. Fill the cavity with cream or custard. Cover each apple M-ith a Ettle short crust, with a sort of knot or bow at the top, and bake in a moderate oven. Serve with sifted sugar. Time to bake, half an hour. Sufficient, one for each person. Probable cost, 2d. each. Apples (a la Portugaise) .—Peel and coi-e, without dividing, half a dozen large baking apples. Put into a stewpan a cupful ef sugar and a cupfid of water, place it on the fire, and when the scum rises, put the apples in, and let them simmer very gently tmtil they are tender throughout. Lay them in a glass dish, coloiu- the syrup with a few drops of j^repared cochinesil, and pour it round them, and lay on the top of each apple a spoonful of bright-colomed jam. Time to boil the apples, about twenty minutes. Probable cost, 9d. Sufficient for five or six persons. Apples, Baked. — Pare some good apples, and scoop out the cores. Put a little sugar ancl two cloves into each hollow, place them in a dish, not allowing them to touch each other, strew powdered sugar over them, and a little APP (22) APP swcot wine w-ith some thin lemon-rind

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