Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Baked Apple with Oatmeal
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Joseph Dunlap, Bartlett, 111.
A modern interpretation · AI-generated from the original record
Ingredients
- Core apples
- 1 tablespoon sugar
- a half cup of water
Method
Core apples, fill the space from which the core was taken with the oatmeal porridge left over from breakfast.
Stand the apples in a baking dish, sprinkle them with flour and 1 tablespoon sugar; add to the pan a half cup of water, and bake until the apples are tender.
Serve with cream.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 5. The excerpt below is the record exactly as published.
BAKED APPLE WITH OATMEAL (Left Over).— Core ap- ples, fill the spitce from which the core was taken with the oatmeal 12 CEREALS porridge left over from breakfast. Stand the apples in a baking dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan a half cup of water, and bake until the apples are tender. Serve with cream, using a little more oatmeal as a garnish. These are exceedingly nice for breakfast, or serve as a lunch to school chil- dren who come home after the family lunch is over. Baked sour, apples, apple sauce and apple jelly are delicious, eaten with the oatmeal. They should be served with the mush and the cream and sugar, poured over them whole. They give the acid flavor craved by so many in the morning. — Mrs. Joseph Dunlap, Bart- lett, 111. OATMEAL MUSH WITH APPLES.--Core apples
Cook this with the app: pantry check, scaling, and the assistant.