Baked Apples
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the apples well and prick the skin with a needle.
Place them in a deep dish and add a few spoonfuls of water.
Bake and serve
Bake gently at 300°F (150°C) until tender.
Serve with dry rusks. The apples can be eaten hot or cold.
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 into a tender, spoonable flesh when baked.
- Water
- Creates steam in the dish, keeping the apples moist and helping them cook evenly without drying out.
The step that matters
Bake gently at 300°F (150°C) until tender. Low, steady heat softens the apple's cell walls all the way through without bursting the skins or scorching the surface. Pricking the skin lets steam escape, so the flesh cooks evenly.
“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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