Stewed Apples
From The national course in home economics, 1917
Serves 1
Pretty on a lunch table.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
STEWED APPLES. Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. Select six firm round greenings, wipe dry and cut in halves but do not pare, place in a shallow stew-pan, skins down, with sufficient water to cover and add one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.