Baked Apples

Ingredients

• Wash sour apples
• put -|- cup of hot water in the pan
• fill the holes with sugar
• add a little spice
• a piece of butter on each apple

Method

1. 1

   Wash and wipe the sour apples dry, remove the cores, fill the holes with sugar, add a little spice and a piece of butter on each apple.

2. 2

   Put hot water in the pan and bake until tender.

3. 3

   Serve with sponge cake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 354. The excerpt below is the record exactly as published.

BAKED APPLES. — Wash sour apples, wipe them diy, and re- move the cores; fill the holes wdth sugar, and add a little spice and a piece of butter on each apple; put -|- cup of hot water in the pan and bake the apples until tender. Serve with sponge cake. If i^referred, a little grated lemon peel can be mixed with the sugar instead of the spice and butter; baste often with the syrup as they bake. Baked ajjples served with or without flavored milk, are delicious. BAKED APPLES, No. 2 — Take tart apples, pare, quarter, and place them in a long, shallow pan, sprinkle with sugar, cinnamon and flour, dot with small pieces of butter, pour in a little water, and bake. Serve warm. Baked Apples and Oranges. — Take 6 good sweet apples; remove the blossom end, pare, and put in a baking-pan; sprinkle on 1 small cup sugar. Invert a pan over them, and bake until tender; let them cool in their own juice, then pile high in a glass fruit dish; pour the sweetened juice and pulx) of 8 oranges over them, and sprinkle on the grated yellow rind. APPLE. BOILED APPLES.— Take 12 good whole apples; put them in a stew-pan and pour on 2 cups boiling water; boil until soft, and sweeten on taking them from the stove. Serve hot or cold — best cold. QLACED APPLES — Partially stew large whole apples; take them out and bake them. Take the water in which they stewed add white sugar, and boil until it will form a soft candy when cool (about the "crack" degree). Arrange the baked apples on the dish in which they will be served, and pour the syrup over them hot. When cold, an amber coating of soft candy will have formed about each apple, which will add to its appearance and taste. APPLE MERINGUES.— Take 6 apples, peel, quarter and core them; set them over the fire in a sauce=pan, with 2 tablespoons of water, stirring occasionally until done; then mix 2 or 3 tablespoons of sugar with them, and arrange them into a mound in a silver or tin 4ish. Take the welhbeaten whites of 8 eggs, and add 8 oz. pul- verized sugar; spread | of this over and around the apples, smooth- ing it with a knife dipped in cold water; i^ut the remainder in a pip- COOKED FRUITS 479 ing bag (see "Piping" in our article on "Frosting and Icing" in the chapter on " Cake") and decorate the dish according to taste, or put small knots here and there, over and around the dish. Dust with sugar, and put into a hot oven 20 or 25 minutes. Serve in the same dish. APPLE SAUCE — Select 12 sour apples, pare, core, and fill the holes with sugar

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