Baked Apples

Ingredients

• half a dozen apples
• a half pound of sugar
• little cinnamon, cloves or nutmeg
• half filled with water

Method

1. 1

   Peel and core the apples, put them into a deep pie-dish half filled with water, and add sugar and spices.

2. 2

   Bake until the fruit is soft and brown and the syrup is thick.

3. 3

   When cold, place the apples in a glass dish, pouring the syrup over.

4. 4

   For an extra nice dish, pare and core tart apples, place in a pan with a little water, put butter and sugar in the cavity, sprinkle cinnamon over, and bake, basting often; serve with sweetened cream or milk.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 236. The excerpt below is the record exactly as published.

Baked Apples. — Whether plainly or elaborately prepared and served, baked apples form an always acceptable and appropriate dish for breakfast, luncheon, dessert or tea. Sweet apples require longer baking than sour. To bake tart apples, wash and. cut out the blossoms and stems, and in the stem end put some stigar; bake tiU soft, basting occasionally with the juice in the pan ; serve either warm or cold with^ sweetened cream or milk. Or, bake them entirely whole and without paring, pricking with a coarse needle to prevent bursting. Put in baking aish, stems upward, and as they Degin to warm rub over well with butter. Serve either warm or j FRUIT. 285 ■ ■ ■ cold thickly strewn with powdered sugar. For Baked Apples with Sji/rup take half a dozen apples, a half pound of sugar, and Kttle cinnamon, cloves or nutmeg ; peel and core the apples, put them into a deep pie-dish half filled with water

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