Fried Apples

Ingredients

• five tart apples
• a beaten egg
• powdered sugar
• hot butter

Method

1. 1

   Peel and halve apples.

2. 2

   Dip in beaten egg, then powdered sugar, and fry in hot butter.

3. 3

   Serve sprinkled with sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 144. The excerpt below is the record exactly as published.

Fried Apples— Apple with Meringue— Apple and Sago Pudding—Apple Snow— Banana Shortcake— Banana Souffle— Barley Jelly— Bavarian Cream— Boiled Blackberry Pudding — Charlotte Russe— Coffee Charlotte Russe— Rose Charlotte— Cherry Tapioca— Chestnut Cro- quettes—Chocolate Blanc-Mange— Chocolate Custard— Chocolate Pudding— Corn- starch Pudding— Cornstarch Blanc-Mange with Fruit— Cream Puffs— Cream for the Puffs— Currant Shortcake— Baked Custard— Boiled Custard— Custard Tart— Farina Pudding with Sauce— Fruit Glac€— Fruit in Jelly— Early Summer Fruit Pudding- Gelatine Pudding— Gooseberry Betty— Gooseberry Fool— Huckleberry Shortcake- Irish Moss Blanc-Mange — Junket— Lemons Creamed— Lemon Jelly— Chilled Oranges —Peach Cobbler— Peach Gelatine— Peach Pudding— Peach Tapioca— Pineapple with Strawberries— Prunes with Whipped Cream— Prune Pudding— Pumpkin Custard- Raspberry Cream— Red Raspberry Sago— Rice Cream— Scalloped Rhubarb or Pie- plant—Rhubarb Jelly and Whipped Cream— Snow Pudding— Strawberry Shortcake —Tapioca Pudding— Custard Tapioca Pudding— Fruit Tapioca— Wine Jelly WHEN the warm days of spring come the sweets we eat should be delicate and light. Such sweet dishes lessen the housemother's labors if she will but make them from fresh growths. We greet the spring acids with delight — our sys- tems crave them — and in early spring and summer we have rhubarb, pineapples, gooseberries, strawberries, cherries, cur- rants, and other delicious new growths. ANGEL FOOD PUDDING Use a cake of medium-size of angel food. Cut it through in an upper and under half. For a filling to spread upon these halves — as you spread strawberries on a shortcake — whip stiff one pint of cream. Into it stir half a cup of chopped and seeded raisins, half a cup of almonds and walnut meats mixed, half a cup of soft candies or marshmallows, or any candied fruits you may have in small bits. Flavor with wine, or brandy, or vanilla. Spread the cream and fruit over the lower half of the cake, lay on the upper half with the crust side down, spread this also with the cream and fruit, and serve. WARM WEATHER SWEETS 265 APPLE BETTY Break up small pieces of stale bread with its crust. Put into the bottom of a pudding dish nice-flavored, sliced apples. Over this strew a good deal of sugar, several lumps of butter, and sprinkle well with ground cinnamon. Next a layer of apples, again sugar, butter, and ground cinnamon. Then an- other layer of the broken bread, more sugar, butter, and cin- namon. Fill the dish in this manner, and have the bread the top layer, and on it also put butter, sugar, and cinnamon. Pour cold water down the side of the dish until it comes al- most to the top. To succeed this must be made rich with but- ter, and very sweet, and baked thoroughly. Set into a mod- erately hot oven, with a pan of warm water above it in the upper oven to prevent the bread burning, and bake a light brown and until the apples are very soft. When done, serve with rich cream. APPLE DUMPLINGS Peel and core nice flavored apples. Take out the core with a corer. Make the dough the same as for baking-powder biscuit, using more or less milk as the flour may need to roll out nicely. Lay the dough on a pastry board, and roll out each dumpling the size of a small saucer. Lay one apple in each piece of dough, and sugar where the core has been taken out. Carefully fold the dough over the apple. To steam dumplings put a perforated pie-plate upside down in the steamer, and on this set a thin plate with the dumplings on it. Set the steamer over a pot of boiling water, and have ready a double piece of muslin a little larger than the top of the steamer. Cover it first with this and then with the lid, on top of which lay a heavy weight to keep it closely covered. Steam forty minutes. If you prefer to boil the dumplings, grease a cloth with a little lard, and sprinkle flour over it, then put the dumpling in and tie it. Drop into a pot of boiling water and boil half an hour. Serve hot with hard sauce, or simply open 1^ ■ Vol. 2 2G6 THE HOME COOK BOOK the dumpling and lay a piece of butter on to it, and add rich cream. To my taste this latter sauce is the best. FRIED APPLES A JEWISH DISH Peel and cut in halves five tart apples. Dip the halves in a beaten egg, then in powdered sugar, and fry in hot butter

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