Dessert
Baked sweet apples
Marion Harland’s original method for Baked sweet apples, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- put a teaspoonful of sugar and the tiniest imaginable bit of salt into the cavities left by coring;
- pour in a half cupful of water for a large dishful of apples;
- Eat ice-cold, with cream and sugar.
Historical transcription
Source method
- 1
Wash and core, but do not pare them. Arrange in a deep pudding-dish; put a teaspoonful of sugar and the tiniest imaginable bit of salt into the cavities left by coring; pour in a half cupful of water for a large dishful of apples; cover closely and bake in a good oven forty minutes or until soft.
- 2
Eat ice-cold, with cream and sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.