Baked Apples
From The Hygeia cook book (1905).
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A historical recipe
The Hygeia cook book, by Mary A[nn] 1858- [from old catalog] Heard (1905).
United States
Known as an American recipe, with similar versions prepared across other nations.
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
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Wash and wipe sound apples, sweet or sour, cut out blossom end and put them in granite or porcelain baking dish (never use tin).
- Put about a teaspoonful of sugar on each apple, and bake in moderate oven three hours or more for sour apples, twice that time for sweet apples, adding water if necessary.
- If apples get too brown turn them over.
- There should be a half inch of moisture in dish when apples are done.
- Or core sour apples, fill the cores with sugar mixed with nutmeg, following above directions for baking.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Spatula