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Sausage Stuffed Apples
From The farm cook & rule book, 1923
Serves 4
Serve with baked or browned potatoes.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Sausage Stuffed Apples Select large rosy red apples and scoop out the pulp, leaving a thick shell. Chop or grind the apple pulp which was removed, add 1/2 teaspoonful of salt and mix thoroughly with cooked sausage
Cook this with the app: pantry check, scaling, and the assistant.