- Joined
- Dec 4, 2011
This is the 30th and last recipe.
Baked or steamed apples were common in many period cookbooks, but the following pair of recipes are from Mrs. E. F. Haskell:
Boiled Or Steamed Apples.—Wash rich flavored apples, take out the core, and leave the fruit whole. Lay them in a steamer until perfectly tender; take them out, and pour over them sweet cream and sugar, and serve for tea.
Baked Apples.—Prepare apples as above; lay them on baking tins, fill the holes from which the cores have been taken with sugar, and bake without burning. Before putting the fruit on the table, sift loaf sugar over them, and serve for tea.
Baked Sweet Apples are nice with cream alone. Some are fond of them with bread and milk.
The Kentucky Housewife had a similar recipe for baked apples, though didn't steam first and specified brown sugar. But she also added some grated lemon (lemon zest) on them while baking. She said they could be eaten with boiled custard, or sugar, cream and nutmeg.
Comparing such recipes shows the range of variations on a similar theme. One family might like a sweeter, more flavorable sauce, while another might prefer it plainer, or available ingredients would influence the choices. But they'd all be within the range of baked apples in the antebellum.
As mentioned with the recipe for apple pudding, baking apples are best. The Jonathan and Rome Beauty are period varieties still widely available today, though the Red Rome, an all-red offspring, may be offered instead.
Baked or steamed apples were common in many period cookbooks, but the following pair of recipes are from Mrs. E. F. Haskell:
Boiled Or Steamed Apples.—Wash rich flavored apples, take out the core, and leave the fruit whole. Lay them in a steamer until perfectly tender; take them out, and pour over them sweet cream and sugar, and serve for tea.
Baked Apples.—Prepare apples as above; lay them on baking tins, fill the holes from which the cores have been taken with sugar, and bake without burning. Before putting the fruit on the table, sift loaf sugar over them, and serve for tea.
Baked Sweet Apples are nice with cream alone. Some are fond of them with bread and milk.
The Kentucky Housewife had a similar recipe for baked apples, though didn't steam first and specified brown sugar. But she also added some grated lemon (lemon zest) on them while baking. She said they could be eaten with boiled custard, or sugar, cream and nutmeg.
Comparing such recipes shows the range of variations on a similar theme. One family might like a sweeter, more flavorable sauce, while another might prefer it plainer, or available ingredients would influence the choices. But they'd all be within the range of baked apples in the antebellum.
As mentioned with the recipe for apple pudding, baking apples are best. The Jonathan and Rome Beauty are period varieties still widely available today, though the Red Rome, an all-red offspring, may be offered instead.
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