Baked Apples
From Every-day dishes and every-day work, 1897
If the apples are sour and quite firm, it is a good way to pare them before baking.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 32. The excerpt below is the record exactly as published.
Baked Apples. — Moderately tart apples or very juicy sweet ones are best for baking. Select ripe apples, free from imper- fections, and of nearly equal size. Wipe carefully and remove the blcssom ends. Water sufficient to cover the bottom of the baking-dish
Cook this with the app: pantry check, scaling, and the assistant.