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Dessert

Apples and Bread Crumbs

A baked dish of layered apples and bread crumbs soaked in sweetened water and lemon, topped with butter.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 1 ingredients
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Apples and Bread Crumbs

Ingredients

Directions

Assemble the dish

  1. Place a layer of bread crumbs at the bottom of the dish.

  2. Cut a layer of apples into very thin slices.

  3. Layer the bread crumbs and apple slices alternately until the dish is full, with bread crumbs on top.

  4. Pour a cup of boiling water in which some sugar has been dissolved and a few drops of lemon essence over the whole.

  5. Put little pieces of butter over the top.

Bake

  1. Bake in a good oven for about 1 hour.

By Hamilton, Margaret. 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

Bread crumbs (in the method)
Absorb the sweet liquid and soften into a pudding-like texture.
Apples (in the method)
Add moisture and a tart flavour as they soften during baking.
Sugar
Adds sweetness to the liquid that soaks through the layers.
Butter (in the method)
Adds richness and helps the top brown.

The step that matters

Pouring the boiling sugar water over the whole. The boiling liquid must reach all the layers so the bread crumbs soak it evenly and the dish does not stay dry in places.

“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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