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Dessert

Stewed Sweet Apples

A dish of sweet apples stewed in water until tender, served whole with their juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Sweet Apples

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Pare the apples, trimming out the blossom ends while leaving the stems.

  2. Wash the apples to remove any knife rust.

  3. Place the apples in a pot and add enough cold water to cover them halfway.

Cook

  1. Set the pot over medium heat and bring to a boil, skimming any foam.

  2. Cook slowly for at least one hour without stirring or breaking the apples.

Cool and serve

  1. Once done, remove from heat and let cool completely.

  2. Carefully lift the apples into a serving dish and serve whole with their juices.

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

Sweet apples
Hold their shape during long gentle cooking and supply the dish's sweet, fruity flavor.

The step that matters

Cooking slowly without stirring. Stirring or handling the apples while they cook breaks down their flesh and turns them mushy. Gentle, steady heat softens the fruit from the inside while the cell walls stay intact, so the apples keep their shape.

“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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