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Dessert

Stewed Fruit

A baked fruit dish seasoned with baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Fruit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the fruit by washing and cutting it as needed.

  3. Place the fruit in a baking dish.

  4. Sprinkle the baking soda over the fruit.

Bake and serve

  1. Bake in the oven until the fruit is soft, about 30-40 minutes.

  2. Serve warm, optionally with cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fruit
Forms the main body of the dish and softens into a tender stewed texture when baked.
Baking soda
Raises the pH of the fruit, which helps it soften more evenly during baking.

The step that matters

Bake until the fruit is soft. Fruit softens as its cell walls break down with heat. Pulling it too early leaves it firm, while overbaking can turn it mushy and collapse its shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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