Fried Apples
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 89. The excerpt below is the record exactly as published.
Friep APPLEs. Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, skin side down, sprinkle with a little brown sugar
Cook this with the app: pantry check, scaling, and the assistant.