Baked Apples
From Food and health, 1916
For imperfect apples, cut them in half crosswise and fill as described.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 37. The excerpt below is the record exactly as published.
baked apples at home, and perhaps have pre- pared both yourself. Miss James asked her cooking class to describe nice ways of cooking apples and other fruit used at home, and to see what they could find in cook books. These are some of the suggestions. MoUie Stark's grandmother told her about cooking fruit slowly for a long time in an old-fashioned brick oven (see Frontispiece), making a clear, dark red apple sauce. " The longer and the slower, the better,'" she said ; and MoUie's grandmother was quite right. You have not a brick oven, but you can slice apples into an earthen pot, add a very little water and sugar, cover and cook when the fire is low. You will find the apple sauce delicious. One of the girls described tart (slightly sour) apples THE HOME SUPPER 113 baked with the cores taken out, and with sugar and a tiny bit of butter and cinnamon in each hole. That suggested something else to put in the hole, — a little jelly or a few seeded raisins
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