Scalloped Apples
From Aunt Sammy's radio recipes, 1926
Serve hot with the main course.
Presented as published in 1926. 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 Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 11. The excerpt below is the record exactly as published.
SCALLOPED APPLES Pare, core, and slice tart apples, preferably those of a kind that will hold their shape when cooked. Place a layer of the sliced apples in a baking dish, sprinkle them with sugar, dot them with butter, or pour on a little melted but- ter. Put in another layer of apples and keep on until the dish is heaping full. Press the apples down and get in all you possibly can. Cover the dish and cook the apples slowly for from 1 to IJ^ hours in the oven. As the apples cook down, during the first half hour, a few more may be added. Fifteen minutes before the apples are to be served remove the cover and spread buttered bread crumbs
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Cook this with the app: pantry check, scaling, and the assistant.