Roast Spareribs with Apples
From Scientific cooking with scientific methods, 1911
Serves 2
This is very delicious, as the apple imparts a fine flavor to the pork and the pork to the apple.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 54. The excerpt below is the record exactly as published.
Roast Spareribs with Apples. Use the entire rib. Season with salt and pepper, and have one quart of tart apples pared^ cored, and cut into quarters. Sprinkle with one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.