Crows’-nest with Cinnamon
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Cut nice sour cooking apples into a baking dish, small or large as you need;
- put sugar, cinnamon, and lemon over them;
- throw in a cup of water, and cover the dish with a crust of light pie crust.
- Put it in the oven, and bake until the apples are tender.
- Be sure to cut air-holes in the crust before putting in to bake.
- Eat it with cream and sugar, or hard sauce of butter and sugar;
- beat together until firm enough to slice like butter.
- Grate a little nutmeg over the sauce, if cinnamon is not liked.
Plating
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