Baked Apples
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
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
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.
Method
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- Wash, and core sour apples.
- Place them in earthen or granite dish and fill the center of each apple with sugar.
- Measure one tablespoonful of water for each apple and pour around the apples (not over, as you should not disturb the sugar in apple centers).
- Bake until tender, remove apples to the dish in which they will be served at table.
- Strain the juice, add one third cupful of sugar.
- Cook five minutes, and pour it over the apples, let cool, and serve with cream.
Plating
Cookware for this recipe
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