Baked Apples

Ingredients

• a dozen or more apples
• sugar
• a small lump of butter
• half a pint of water

Method

1. 1

   Pare apples, core them, and fill with sugar and butter.

2. 2

   Place in a pan with water and baste while baking.

3. 3

   Serve with cream.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 407. The excerpt below is the record exactly as published.

BAKED APPLES WITH SYRUP. Materials — Half a dozen apples, half a pound of moist sugar, a little cinnamon, cloves or nutmeg. Put the apples, washed, peeled and cored, into a deep pie-dish, half filled with water, and add the above ingredients. Let all stand in a hot oven until the apples are soft and brown and the syrup thick. When cold, place them in a glass dish, pouring the syrup over them. STEWED APPLES. Pare your apples and place them in a steamer, with a clove in each ; then steam the apples over a pot of boiling water, until soft; take them up in the fruit dish and shake powdered sugar over them. ORANGE SNOW. Peel sweet oranges, slice and lay them in a glass dish with alternate layers of grated cocoa nut and powdered loaf sugar, leaving a layer of cocoa nut on top. Pour over the whole a glass of orange and lemon juice mixed. Place on ice until ready to serve. PEACHES WITH RICE. Take some peaches and cut them in halves ; simmer them in a syrup for half an hour, then drain and when cold arrange them on a dish round a shape of rice made as follows : Boil three tablespoonfuls of rice, picked and washed clean, in a pint of milk, with sugar to taste, and a piece of vanilla. When quite done, put it into a basin to get cold. Make a custard with a gill of milk and the yolks of four eggs ; when cold mix it with the rice. Beat up to a froth a gill of cream, with some sugar and a pinch of isinglass dissolved in a little water ; mix this very lightly with the rice and custard ; fill a mold with the mixture FR UIT SA UCES. 485 and set on ice. When moderately iced turn it out on a dish and serve. BAKED PEARS AND CREAM. Peel ripe pears and cut them in half, without removing the seeds. Pack in layers in a stone jar ; strew each layer with sugar and drop a pinch of nutmeg in now and then. Put a small cup of water in the bottom to prevent burning. Fit on a cover and set in a moderate oven. Bake three hours, and leave unopened in the oven all night. Set upon ice for some hours before you use them. Pour into a glass dish and eat with cream. ' This is a delicious dish, if the pears are of fair quality. BAKED APPLES. Pare a dozen or more apples, take out the cores carefully and fill the center of each apple with sugar and a small lump of butter. Put them in a pan with half a pint of water

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