Baked Sweet Apples
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 120. The excerpt below is the record exactly as published.
BAKED SWEET APPLES. Select nice sweet apples, wipe them well, fill a dish nearly to the top with the apples, first quartering and coring them, but do not pare them. Set the vessel into a kettle of water or steamer, and steam until nearly soft ; then place the vessel containing the apples in oven, covering same with plate. Let them bake until the juice is nearly absorbed; take out and serve with milk, cream, or whipped cream. APPLES WITH RICE. Core and peel neatly six sound, fine Newtown apples. Put into a saucepan with a gill of water
Cook this with the app: pantry check, scaling, and the assistant.