Baked Apples in Oil
Ingredients
Directions
Prepare
Wash and wipe the apples, then core them.
Heat the vegetable oil, goose grease, or lard until boiling hot.
Cook and store
Drop the apples into the hot oil and cook until tender.
Let the apples cool and reheat when needed.
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
- Tart apples
- Provide the fruit that softens and turns tender when cooked in hot fat.
- Vegetable oil, goose grease, or lard
- Carries heat evenly to the apples and adds richness and savoury flavour.
The step that matters
Heat the fat until boiling hot before adding the apples. Fat that is not hot enough lets the apples soak up oil and cook unevenly. Hot fat sears the surface quickly, limiting oil uptake and helping the inside soften.
“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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