Apples with Red Currant Jelly

Ingredients

• 6 cooking apples
• 4 tablespoons flour
• 1 egg
• cake crumbs
• apricot jam
• 6 glace cherries
• red currant jelly
• Crisco
• syrup

Method

1. 1

   Peel and core apples, place in syrup in a baking dish, cook until nearly done.

2. 2

   Let cool, roll in flour, brush with beaten egg, coat with cake crumbs, and fry in hot Crisco until golden brown.

3. 3

   Fill centers with apricot jam, top with red currant jelly and a glace cherry.

4. 4

   Serve hot or cold.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 141. The excerpt below is the record exactly as published.

Apples with Red Currant Jelly Coffee *Apples with Red Currant Jelly—6 cooking apples, 4 tablespoons flour, 1 egg, cake crumbs, apricot jam, 6 glace cherries, red currant jelly, Crisco and syrup

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