Baked Apples

Ingredients

• 8 sour apples
• 4% cup sugar
• 14 teaspoon cinnamon or nutmeg
• Cover bottom of dish with boiling water.

Method

1. 1

   Wipe and core sour apples.

2. 2

   Put in a baking dish and fill cavities with sugar and spice.

3. 3

   Cover bottom of dish with boiling water, and bake in hot oven (400° F.) until soft, basting often with sirup in dish.

4. 4

   Serve hot or cold with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 22. The excerpt below is the record exactly as published.

BAKED APPLES Wipe and core sour apples. Put in a baking dish and fill cavities with sugar and spice. Allow 4% cup sugar and 14 teaspoon cinna- mon or nutmeg to 8 apples. If nutmeg is used, a few drops lemon juice and few gratings from rind of lemon to each apple is an im- provement. Cover bottom of dish with boiling water, and bake in hot oven (400° F.) until soft, basting often with sirup in dish. Serve hot or cold with cream. Many prefer to pare apples before baking. When this is done, core before paring, that fruit may keep in shape. In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they be- come somewhat tasteless, and spice is an improvement. Baked Sweet Apples. Use no spice. Cover and bake 3 hours in slow oven (300° F.), adding more water if necessary. 54 THE BOSTON COOKING-SCHOOL COOK BOOK Belmont Baked Apples. Wipe seiected red apples and make 2 circular cuts through skin, leaving a 34-inch band around apple, midway between stem and blossom ends. GLAZED BAKED APPLES 4 apples V4 to 34 cup sugar Y cup boiling water Cream, plain or whipped Wipe apples, remove cores and skin from top of each, 44 of the way down. Put close together in saucepan, peeled side up. Add water, cover closely, and cook slowly, testing occasionally until . they are easily pierced with a skewer or toothpick forced into the center. Put in baking dish peeled side up. Sprinkle with sugar and put in broiling oven or very hot oven (425° F.) and baste fre- quently with water in which they were cooked until sugar is dis- solved and tops are crisp and delicately brown. Chill. Serve with cream. CINNAMON APPLES 6 apples 6 cloves 1 cup sugar 2 tablespoons cinnamon drops 11% cups water Core and pare apples. Stick with cloves. Cook sugar, water, and cinnamon drops 5 minutes. Add apples and cook very slowly until tender, basting often with sirup in pan. Serve with meat, or very cold as a dessert, or on a salad green. APPLE SAUCE I Wash, apples. Cut in quarters or eighths. Cover with water and cook slowly until soft. Strain. Add sugar to taste. A few cloves may be cooked with apples. APPLE SAUCE II 8 sour apples

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