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Class experiment

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Ingredients 6 ingredients

  1. one apple
  2. two apples
  3. Sirup
  4. a spoonful of jelly
  5. 1/2 pint water
  6. 1/2 cup sugar

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • 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.

Method

  1. Bake side by side two apples of uniform size, one with, one without, the skin.
  2. Note carefully the length of time for baking each.
  3. What difference?
  4. Why is this?
  5. It may be necessary in the school kitchen to bake in a quick oven, on account of the shortness of the class period.
  6. It does not spoil the apple to do this;
  7. but the longer process that you can use at home gives a richer color and flavor.
  8. For this experiment, one pupil may bake the apple without the skin, and the next pupil one with the skin in case there is but one apple apiece;
  9. or it may be made a class experiment with two apples.
  10. =3.
  11. Whole, stewed.
  12. (Compote.)——This is a more difficult method than method 2, and really no better.
  13. (1) Core and pare five or six apples.
  14. (2) Dissolve 1/2 cup sugar in 1/2 pint water in a saucepan.
  15. (3) Place apples in the sirup.
  16. They should be barely covered.
  17. (4) Cover closely and keep just below the boiling point, until the apples are tender.
  18. (5) Cool slightly, remove the apples with care and place in the serving dish.
  19. Put a spoonful of jelly in each apple.
  20. (6) Boil down the sirup and pour it over the apples.
  21. (7) Chill, before serving with plain or whipped cream.
  22. =4.
  23. Apple sauces.——In the cooking of the whole apple you have all the principles and processes of apple cooking.
  24. You can now make apple sauce of your own invention, and need no printed directions.
  25. Answer these questions before you begin work.
  26. After you have made the sauce, record the work exactly in your notebook.
  27. If you want the slices of apple to remain whole, will the method be like 1, 2, or 3?
  28. If you wish a smooth sauce, what utensil will you need?
  29. How will you determine the amount of sugar required?
  30. If you are very fond of sugar, your taste may not be the safest guide.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk