Apple Pie
A historical recipe from Bread and cake baking, by Frederick D. Hauptmann (1877).
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A historical recipe
Bread and cake baking: A collection of recipes for making bread, cakes, pies, ice cream, &c., by Frederick D. Hauptmann (1877). Project Gutenberg eBook #78839.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Pare tart apples and cut fine.
- Fill up the pies, add white sugar to sweeten and a dust of ground cinnamon, or a little of the grated yellow of a lemon.
- Put a few tablespoonfuls water in each pie, also about ½ oz.
- fresh butter.
- Don’t pare the apples until ready to make the pies, as they turn black looking.
- If you prefer the apples stewed, put into a stew pan with just enough water to cover them, stew until soft, then mash, sweeten and flavor to taste.
Plating
Cookware for this recipe
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Chef's knife
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Grater