Scalloped Apples
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 40. The excerpt below is the record exactly as published.
SCALLOPED APPLES Peel, core and slice 6 medium sized apples, place in buttered casserole and add */4 tsp cinnamon, x/^ tsp salt, 1 tablespoon lemon juice and tyi cup of water. Work together % cups old fashion dark brown sugar, V4 cup flour and 1/3 cup of butter
Cook this with the app: pantry check, scaling, and the assistant.