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Dessert

Panned Baked Apples

Baked apples layered with sugar and water, baked until soft, served hot.

From an old cookbook · modernised transcription
By Mackay, L. Gertrude. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Panned Baked Apples

Ingredients

Directions

Prepare and layer

  1. Core and cut apples into eighths.

  2. Put a layer of apples in a baking dish.

  3. Sprinkle the layer with two tablespoons of sugar.

  4. Add another layer of apples and continue layering until the dish is full.

  5. Add a half pint of water to each quart of apples.

Bake and serve

  1. Cover the dish and bake in a quick oven until the apples are soft.

  2. Serve hot in the dish in which they were baked.

By Mackay, L. Gertrude. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Apples (in the method)
Form the main body of the dish, softening into tender, juicy fruit as they bake.
Sugar
Adds sweetness and balances the tartness of the apples.

The step that matters

Bake until the apples are soft. Heat softens apples by breaking down the cell walls in their flesh. If they come out too early, the centres stay firm and starchy, so the cook should check for tenderness before serving.

“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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