apples to bake, steamboat style
(from Dr. Chase's Recipes; Or, Information for Everybody, by Dr. Alvin Wood Chase, 1866)
Ingredients:
Instructions:
(from Dr. Chase's Recipes; Or, Information for Everybody, by Dr. Alvin Wood Chase, 1866)
Ingredients:
ripe moderately sour apples
brown sugar
butter
Instructions:
BETTER THAN PRESERVES. Take moderately sour apples, when ripe; and with a pocket knife cut out the stem, and flower end also, so as to remove the skin from these cup shaped cavities; wash them and place them in a dripping pan; now fill these cavities with brown sugar, and pretty freely between them also, with sugar; then lay on a few lumps of butter over the sugar; place them, thus arranged, into the oven when you begin to heat up the stove for breakfast or dinner, and keep them in until perfectly baked through and soft.
Take them up on plates, while hot, by means of a spoon, and dip the gravy, arising from the apple-juice, sugar and butter, over them. Should any of them be left, after the meal is over, set them by until the next meal, when they may be placed in the stove oven until hot, and they will have all the beauty of the first baking.
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I often find older recipes give too few instructions. This recipe is the rare example - it has more information than most cooks would need!
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