Baked Apples

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

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A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Wipe and core sour apples.
Put in a baking-dish, and fill cavities with sugar and spice.
Allow one-half cup sugar and one-fourth teaspoon cinnamon or nutmeg to eight apples.
If nutmeg is used, a few drops lemon juice and few gratings from rind of lemon to each apple is an improvement.
Cover bottom of dish with boiling water, and bake in a hot oven until soft, basting often with syrup in dish.
Serve hot or cold with cream.
Many prefer to pare apples before baking.
When this is done, core before paring, that fruit may keep in shape.
In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved;
but towards spring they become somewhat tasteless, and spice is an improvement.