Jellied Apples
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This is a delightful dish.
- Peel and quarter Ben Davis apples.
- Place in a pudding dish, with one cupful of white sugar.
- Lay over them a plate that fits perfectly tight.
- Let them bake in a moderate oven three or four hours;
- set aside to partly cool.
- Grease a mold scantly.
- Dot it with bits of brightcolored jelly.
- Just as apples are commencing "to set" pour them carefully in mold and set away until ready to serve.
- Holdrege, Neb.
- Eda Uhlig.
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Vegetable peeler