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Fried Apples
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
FRIED APPLES MUFFINS COFFEE Cornmeal Mush Add ^ t salt to 6 c water, and when boiling very slowly sprinkle into it i^ c cornmeal, stirring all the time; boil rapidly for 10 m, then put the kettle over hot water and cook at least 2 h, longer if possible. Serve warm with cream and sugar, or sugar and butter, or butter alone, as desired. Country Sausage Cover the sausage, pricked in every part with a fork, with boiling w^ater, let simmer 15 m, then drain and brown in the oven, or on top the stove. Fried Apples Melt 2 T butter in a frying pan, add 3 tart apples sliced very thin, and }i c sugar
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Cook this with the app: pantry check, scaling, and the assistant.