Baked Apples
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 51. The excerpt below is the record exactly as published.
Baked Apples. — WASH, but do not peel; cut out specks and bruises, core, fill the bottom of the core-space with a bit of butter, over which pile sugar and add a dusting of cinnamon. A clove stuck in the side may take the place of the cinnamon. Seal inside a well-greased bag and bake eighteen to twenty minutes in a fairly hot oven. Serve hot with sugar and cream or a hard sauce. Baked Apple Dumplings. — Make a regular short- cake crust, using one pint of flour, two teaspoonfuls baking powder and a saltspoonful of salt, sifted together three times, one-quarter cup butter rubbed in with the tips of the fingers, and one egg beaten and mixed with three-quarters cup milk. Roll out and cut in five-inch squares. Have ready three large apples, peeled, cored and halved and lay each piece on a square of the paste. Fold the pastry over each apple like a blanket, lapping the four corners at the top and pressing them down firm- ly. Turn the dumplings upside down in a well-buttered bag, dot with bits of butter and sprinkle with sugar. Set the bag in a quick oven and bake to a russet brown. This will take about half an hour. Serve with any sweet sauce, or rich, sweet cream. Cold Baked Apples With Rum.— Peel, core and bake the apples in a buttered bag, with a teaspoonful of sugar to each apple. Put in the serving dish, and while 112 STANDARD PAPER BAG COOKERY. 113 still very hot pour over each a dessertspoonful of rum. Let cool and serve with cake or crisped water biscuit. Cinnamon Apples.— Peel, core and quarter six good cooking apples
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