Baked Apples
From Canadian cook book, 1924
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 49. The excerpt below is the record exactly as published.
BAKED APPLES. 1. Wipe, core and score apples; place in baking dish. 2. Fill each centre with sugar; add Yi T. lemon juice or use cinnamon and sugar mixed (1 T. to 1 c); place a small piece of butter on each. 3. Pour water around apples, % c. water to 6 apples. 4. Bake in a moderate oven until soft, 30 to 45 mins.; baste every 10 mins. 5. Lift out to a serving dish; pour the juice over apples. 6. Serve hot or cold. APPLE SNOW. M c. apple pulp. Sugar. 3 whites of eggs. 1. Wipe, quarter, core and pare 4 sour apples. 2. Steam until soft; press through a sieve; add sugar to taste. FRUITS 169 3. Beat whites of eggs on a platter; when stiff, add apple pulp gradually; continue beating until very stiff. 4. Pile lightly in serving dish; chill; serve with Custard Sauce. SCALLOPED APPLES. Vbc. 2T. f.g. 3 c. apples chopped. }/2 c. brown sugar. }/s T. nutmeg. 2 T. grated lemon rind. 2 tb. lemon juice. }4: c. water. 2 c. buttered crumbs. 3^T. 1. T. 1. Butter a baking dish; spread with one quarter of the crumbs. 2. Add half of the apples; sprinkle with sugar and spice mixed. 3. Repeat one quarter of crumbs, one half of apples, remaining sugar; add lemon rind, juice and water. 4. Spread with remaining crumbs. 5. Bake in a moderate oven 45 mins. to 1 hour or until apples are soft; cover during first part of baking. 6. Serve hot with cream or a pudding sauce. APPLE CHARLOTTE. 8 apples
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