Baked Apples and Rice Croquettes

Ingredients

• 4 fine apples
• 1 cup of water
• 2 ounces sugary juice of a lemon

Method

1. 1

   Pare and core apples, cook with water and lemon juice for 30 minutes.

2. 2

   Strain, add apples, bake for 30 minutes, and serve with rice croquettes and jam.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.

cup of water, a pinch of cinnamon, and 3 tablespoonfuls of sugar. Boil and stir and strain it into a dish, cover with sugar, and glaze with a salamander. Serve cold, with custard or milk, and small &ncy cakes or buns. COMPOTE OF APPLES. (Cherbourg.) Pare and core and cut into halves 6 large, fine apples. To each pound add i pound sugar, rind of 2 lemons, and a little ginger. Cook, covered, for I hour. Add j4 cup of cider, and boil for j^ hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish. Serve with whipped cream, and garnish of cherries, citron, or Angelica. APPLES EN CASSEROLE. (Provincial France.) Peel and core 4 large apples, put them in an earthen dish with i wineglassful of brandy, juice of a lemon, a little cinnamon, and i cup of sugar. 189 With a Saucepan over the Sea Cover closely, and bake in the oven for ^ hour. Cover with sugar and chopped nuts, glaze with a salamander, serve with a pitcher of rich milk. BAKED APPLES AND RICE CROQUETTES. (An English dessert.) Pare and core 4 fine apples, add i cup of water, 2 ounces sugary juice of a lemon

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