Steamed Apples
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Select apples of uniform size and wipe them clean.
Cut out the blossom ends and pack the apples in a large pudding dish.
Steam and serve
Pour in the water and cover the dish tightly.
Place in a 350°F (175°C) oven and steam until the apples are tender.
Remove from the dish and pour the liquid over the apples frequently as they cool.
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
- Sweet apples
- Provide the fruit that softens into a tender, sweet, moist flesh when steamed.
- Water
- Creates steam inside the covered dish, cooking the apples gently and keeping them moist.
The step that matters
Cover the dish tightly. A tight lid traps the water's steam around the apples, so they cook evenly and stay moist. If steam escapes, the apples dry out and cook unevenly.
“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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