Whole Apples Baked without Skin

Name: Whole Apples Baked without Skin
Ingredients: whole apple; earthen baking dish; currant jelly, or seeded raisins may be placed in the core holes instead of sugar

From Foods and household management, 1914

Currant jelly or seeded raisins may be placed in the core holes instead of sugar.

Presented as published in 1914. 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 Foods and household management (1914) by Helen Kinne, page 51. The excerpt below is the record exactly as published.

Whole apples baked, without skin. — A good method when skins are tough. (1) Remove core and pare. (2) Place in earthen baking dish. The remainder of the process is the same. (3) Serve in the dish in which they are baked. (4) Currant jelly, or seeded raisins may be placed in the core holes instead of sugar

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