Stuffed Apples

Ingredients

• One dozen firm apples
• fill with chopped raisins
• almonds
• and English walnuts

Method

1. 1

   Peel apples, core them and drop in boiling water.

2. 2

   Cook until done.

3. 3

   Let get cool and fill with chopped raisins, almonds, and English walnuts.

4. 4

   Put in pan to brown.

5. 5

   Serve cold, with a custard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 171. The excerpt below is the record exactly as published.

Stuffed Apples. Peel apples, core them and drop in boiling water. Cook until done. Let get cool and fill with chopped raisins, almonds, and Eng- lish walnuts. Put in pan to brown. Serve cold, with a custard. Custard. Cfne pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar. Put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick. Serve cold on apples. Bfacaroon Custard. One-fourth pound stale macaroons rolled fine; 1 teaspoon gela- tine dissolved in a little water ; separate 3 eggs. Add 4 tablespoons granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk broilght to the boiling point in a double boiler; add the gelatine, then the macaroons; when a little cool, stir in the beaten 282 KENTUCKY RECEIPT BOOK. whites and 2 tablespoons of sherry wine. Set in the refrigerator un- til ready to serve. Orange Mince. Three bananas, 2 lemons, 2 apples, % pound raisins, % pineap- ple and the pulp of 6 oranges cut fine, 1 heaping pint granulated sugar. Cut hole in the stem end of orange large enough for a spoon, then fill with the mince, pour on a little sherry ^nd place on ice. Serve cold. Apple Float. One dozen firm apples

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