Baked Apples, No. 2
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 23. The excerpt below is the record exactly as published.
Baked Apples, No. 2 Core and pare apples; put in a baking dish, fill the centers of the apples with sugar, add a small piece of butter ; cover the bottom SUGAR AND FRUITS 49 of the pan with water. Bake until tender, basting often. After taking from oven, sprinkle lightly with cinnamon and granulated sugar, or put red jelly
Cook this with the app: pantry check, scaling, and the assistant.