Buttered Apples

Ingredients

• some large apples
• some round slices of stale bread
• a little piece of fresh butter

Method

1. 1

   Peel and core the apples without cutting them.

2. 2

   Cut round slices of stale bread just large enough for an apple to stand upon each.

3. 3

   Butter an earthenware cooking-pot, place bread and apples therein with a little butter on top of each.

4. 4

   Cover the vessel and place over a gentle fire, examining the apples from time to time and refilling the hollows with sugar and butter.

5. 5

   Ensure the fire does not burn the bread.

6. 6

   When almost done, fill the hollows in the apples with jam.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 171. The excerpt below is the record exactly as published.

Buttered Apples. Peel and core some large apples, but do not cut them up. Now cut some round slices of stale bread just large enough for an apple to stand upon each. Butter an earthenware cook- ing-pot, place bread and apples therein with a little piece of fresh butter

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