Baked Apples

Ingredients

• eight tart apples
• one-fourth teaspoon butter
• one-half cup sugar
• one cup cold water
• sprinkle with cinnamon

Method

1. 1

   Wipe and core apples; arrange in a granite dripping pan.

2. 2

   Fill cavities with sugar, drop butter on top, sprinkle with cinnamon, and pour cold water around.

3. 3

   Bake in a slow oven until soft, basting often with syrup.

4. 4

   Serve on a dish and sprinkle with granulated sugar.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 71. The excerpt below is the record exactly as published.

Baked Apples Scalloped Potatoes Fried Egg Plant Bermuda Salad Apricot Dumplings — Hard Sauce Coffee 4 V SCOTCH POTATO SOUP (For recipe see Page 38.) PORK TENDERLOIN LYONNAISE Wipe and split two large pork tenderloins in halves lengthwise; sprinkle with salt, pepper and dredge with flour. Melt two table- spoons each of Cottolene and butter in an iron frying pan, and brown tenderloin richly on both sides in the hot fat. Remove to well- greased dripping pan and add to fat three onions thinly sliced; cook until delicately browned, stirring often. Sprinkle over onions two tablespoons flour, stir well. Put two tablespoons vinegar into one- half cup hot water, add slowly to onions, mix thoroughly. Lay tenderloins over onions, cover closely and cook in the oven until meat is tender. Dispose tenderloin on hot serving platter and pour over contents of frying pan. Vinegar may be omitted and more water added. BAKED APPLES Wipe and core eight tart apples; arrange them in a granite drip- ping pan. Fill cavities with sugar and drop one-fourth teaspoon butter on top of each, sprinkle with cinnamon, sprinkle round one- half cup sugar and pour on one cup cold water

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