Baked Apples
From Cooking and castle-building, 1880
These apples can be enjoyed with meats, vegetables, or as a dessert with sugar and cream.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 65. The excerpt below is the record exactly as published.
large, juicy sour apples. Pare them, and remove the cores, leaving the apples whole ; place them in a deep earthen dish ; add to them one table- spoonful of water ; put them in a hot oven, and bake until perfectly soft and tender. A fcAV min- utes before removing from the oven, sprinkle them lightly witli white sugar. They will then brown richly, and have a delicious flavor. Serve warm, hot, or cold, according to taste. Most people soon grow so fond of them as to eat them with their meats and vegetables ; and also to take 154 COOKING AND CASTLE-BUTLDINO. them, garnished with sugar and cream , for dessert, in preference to either pudding or pie. "To bake apples
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Cook this with the app: pantry check, scaling, and the assistant.