Baked Apples

Ingredients

• six fine, sound Newtown apples
• two ounces of granulated sugar
• a saltspoonful of cinnamon
• half a pint of cold water

Method

1. 1

   Core apples and place in a tin pan.

2. 2

   Mix sugar and cinnamon, fill apple holes, add cold water, and bake for twenty-five minutes.

3. 3

   Dress on a dessert-dish with remaining juice and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 267. The excerpt below is the record exactly as published.

two ounces of granulated sugar with one teaspoonful of ground cinnamon, and fill the cavities of the apples with this. Break one egg into a bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, and with a pastry hair- brush moisten the edges of the pieces of dough, and fold them firmly so that the apples are entirely enclosed. Lay them on a baking-pan, and with the rest of the beaten egg brush over the surface and sides of the dumplings. Place them in a moderate oven for thirty minutes, and after they are a nice light golden color, remove, and dress them on a dessert-dish, 326 THE TABLE. leaving them to rest in the open oven for twenty minutes, then pour the following sauce over before serving : put into a saucepan one pint of water, six ounces of granulated sugar, one bay-leaf, six' cloves, and an inch-long stick of cinnamon. Place the pan on the hot stove, and let boil for five minutes ; dilute half an ounce of corn-starch in a bowl with half a gill of cold water, add it to the sauce, mix well, and let cook for two min- utes longer, stirring briskly with a spatula. Remove from the fire, and immediately add half a pint of good claret ; stir again, and when ready to serve, strain the sauce through a sieve over the dumplings. Hard sauce, as in the following number, may be substituted if desired, or both. 1123. Hard Sauce. — Put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar, then with a spatula, beat to- gether sharply for twenty minutes ; add half a saltspoonful of powdered mace, beat briskly for five minutes longer, then arrange it tastefully on a dessert-dish, and place it in the ice-box for two hours before serving. 1124. Baked Apples.— Core with anapple-corer six fine, sound New- town apples, lay them in a tin pan. Put in a plate two ounces of gran- ulated sugar with a saltspoonful of cinnamon, mix well, and with this fill the holes in the apples ; add half a pint of cold water

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