Stuffed Apples
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 178. The excerpt below is the record exactly as published.
stuffed apples. STUFFED APPLES. Prepare the apples as soon as the tenderloins are in the oven ; wipe them with a wet towel, cut a thick slice from the stem end of each, scoop out the core without cutting" through the apples, fill each one with an ounce of highly seasoned sausage-meat, or with the slice from the top, chopped and seasoned ; arrange them on a large tin pan
Cook this with the app: pantry check, scaling, and the assistant.