Stuffed Apples

Ingredients

• twenty-four almonds
• a quarter of a pound of raisins
• a half cup of dried currants
• a half cup of water
• a half cup of sugar
• a teaspoonful of lemon juice
• the grated rind of the lemon
• six large apples
• about two tablespoonfuls granulated sugar

Method

1. 1

   Blanch and chop almonds, chop raisins, and pick over currants.

2. 2

   Combine in a saucepan with water, sugar, lemon juice, and rind; simmer for 30 minutes.

3. 3

   Core apples, bake with sugar until tender.

4. 4

   Fill apples with fruit mixture, baste with syrup, cool, and serve with whipped cream and powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 60. The excerpt below is the record exactly as published.

Stuffed Apples — Shell and blanch twenty-four al monds. Chop them fine. Seed and chop a quarter of a pound of raisins. Measure and pick over a half cup of dried currants. Put the almonds, raisins and dried cur WALEklTINrO VALENTINE & GOMPflNy^ VMR 11 ISHLO Coach and Car Varnishes and Colors. HOUSEHOLD HINTS. 175 rants into a saucepan, add a half cup of water, a half cup of sugar, with a teaspoonful of lemon juice, and the grated rind of the lemon. Simmer gently for at least thirty min- utes. In the meantime, pare and core six large apples, keeping them perfectly whole. Stand them in a baking pan, sprinkle over about two tablespoonfuls granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.