Coddled Apples

Ingredients

• 6 tart apples
• 2 cups of hot water
• 1 cup of sugar

Method

1. 1

   Wash and core the apples, but do not pare them; in a saucepan put hot water and sugar; when sugar is dissolved place the apples in the water; cover and cook until the apples are tender; remove apples from syrup and place in the oven to dry off; boil syrup until thick and pour around the apples; serve with or without cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 21. The excerpt below is the record exactly as published.

cup of sugar and stir until dissolved, then strain into a dish standing in ice water ; when cool add i cup raspberry juice and pulp and the juice of I lemon ; beat until light and continue beating until the mixture will hold its shape; pour into a chilled mould and put in a cold place until firm and ready to serve. SEPTEMBER MENUS 33 Preparing the Meal About }i hour before dinner time wash and pare 6 me- dium sized potatoes and put them on to cook in boiUng salted water; now sHce the tomatoes which have been previously peeled and place in a cool place until ready for them. Prepare the meat for cooking and after it is browned and cooking slowly set the table, cut the bread and butter and put some milk on the stove to heat for the mashed potatoes ; drain and mash the potatoes and set on the back of the range to keep warm until needed ; transfer the meat to a hot platter and make the gravy. Serve the dinner at once. Unmold the mousse, which should have been made in the morning, just before serving; serve either plain or with cream or a soft custard. Cake for Sunday Evening In a mixing bowl cream ^ cup butter ; to it add ^ cup sugar and beat until very creamy. To this mixture add al- ternately % cup water and i^ cups flour, with which 3 tea- spoons baking powder has been sifted ; beat well. Now fold in the stiffly beaten whites of 3 eggs, left from the day before when the yolks were used for the salad dressing, and i tea- spoon vanilla. By "folding" is meant the process by which the whites of eggs may be mixed in without the destruction and loss of air bubbles that have already been formed. To do this with a spoon, cut down to the bottom of the dish, turn, bring to the top and fold over the mixture thus brought to the sur- face ; repeat the process until the ingredients are well blended. Bake the cake either in layers or in a loaf. It is very nice baked in a square pan so that a cake about 2 inches thick results. This then can be frosted and cut into 2-inch squares. To prepare a cake pan, first grease the pan, then cover with oiled paper the size of the pan ; sprinkle this with flour and then pour in the cake batter ; or if the paper is omitted, flour the pan after greasing. This cake requires ahout 15 minutes in a moderate oven if baked in layers, or from 25 to 30 if baked in a loaf. To test a cake insert a clean straw ; if it comes out clean the cake is done ; if it has anything ad- hering to it the cake must bake a longer time. 84 LESSONS IN COOKING Boiled Icing To I cup sugar add ^ cup hot water and boil without stirring until the syrup forms a soft ball when dropped into cold water; or boil to 238° F. if you have a thermometer; remove from the fire and very carefully pour into a cool dish ; when almost cold, add ^ teaspoon flavoring extract and beat until creamy ; spread on the cake, BREAKFAST Sunday Lesson 19 CODDLED APPLES FARINA CREAM AND SUGAR BUTTERED TOAST COFFEE Coddled Apples Wash and core 6 tart apples, red in color, if possible, but do not pare them ; in a saucepan put 2 cups of hot water

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