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Katharine S. Talbot cookbook, 1918
Page 48
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Rosy Apples Pare and core 8 large red apples put them in a skillet - Mix together 2 cups of sugar + 2 cups of water pour over apples - Add red coloring to the syrup - Enough to give apples nice red coloring - Put cinnamon in apples. Turn and baste apples as they cook - When just about tender - transfer to baking dish - Pour syrup over them Stuff centers with mincemeat Bake just long enough in moderate oven (350) to heat mincemeat
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Rosy Apples Pare and core 8 large red apples put them in a skillet - Mix together 2 cups of sugar + 2 cups of water pour over apples - Add red coloring to the syrup - Enough to give apples nice red coloring - Put cinnamon in apples. Turn and baste apples as they cook - When just about tender - transfer to baking dish - Pour syrup over them Stuff centers with mincemeat Bake just long enough in moderate oven (350) to heat mincemeat
Szathmary Culinary Manuscripts and Cookbooks
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