Americandessert
Caramel Apples
From Cookery, 1897
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 43. The excerpt below is the record exactly as published.
Caramel Apples.— Peel, core, boil, and press through a sieve the necessary quantity of apples ; then sweeten and flavour them and return them to the saucepan. lien quite hot and rather reduced in quantity, put them into a shallow hot dish ; sprinkle them thickly with sugar
Cook this with the app: pantry check, scaling, and the assistant.