Baked Sweet Apples
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
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.
Method
Chef Wood
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- Prepare sweet apples according to the foregoing rule, except use a fourth of a square inch of cinnamon instead of the lemon-peel, and half a teaspoon of sugar for each apple.
- Sweet apples require two or three hours' baking.
- They should be cooked until perfectly soft, and until the juice which oozes out becomes gelatinous.
- Serve cold with sweet cream.
- Cooked apples are an excellent addition to a diet.
- They contain acids and salts of great value.
Plating
Cookware for this recipe
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Vegetable peeler