Steamed Apples
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 42. The excerpt below is the record exactly as published.
Steamed Apples. Prepare either sweet or tart apples as in the preceding recipe, and fill an earthen plate or dish. Steam until soft, and serve cold with the juice. Baked Apples. Select sound, tart apples, and pre- pare them as for boiling. Put them in a deep earthen or granite ware dish with a small cup of water
Cook this with the app: pantry check, scaling, and the assistant.