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Dessert

Baked Apples

Apples baked with water, served with their own juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Apples

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Pare, wash, and remove the blossom, stem, and core of the apples.

  3. Place the apples in an earthen pan, one layer deep, spaced slightly apart.

Bake

  1. Pour in a little cold water to start.

  2. Bake until slightly browned.

  3. Turn once if necessary.

  4. Add a little boiling water as needed.

  5. Cover if the tops brown too much.

  6. Remove from the oven.

  7. Let cool.

Serve

  1. Transfer to a fruit dish.

  2. Pour the juice over the apples.

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

Apples
Provide the main body of the dish, softening as they bake until tender.

The step that matters

Covering the tops during baking. Apple skin and sugars brown quickly in dry heat, so covering the tops when they darken too much keeps the flesh cooking gently without burning.

“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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