Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Baked Compote of Apples
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
For variety, the core of the apples may be filled with chopped almonds, nuts, other fruits, or fruit jam.
A modern interpretation · AI-generated from the original record
Ingredients
- Peel and core the apples.
- pour over a syrup made as in the receipt No. 29.
Method
Peel and core the apples, put close together in a pan and pour over a syrup made as in the receipt No.
29.
Put in the oven and bake till done.
Flavor with lemon or nutmeg and serve in the syrup.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
Peel and core the apples. Put in flat sauce pan, with a stick of cinnamon, the peel and juice of one lemon. Cover with a thin syrup, made with two pounds of sugar to two quarts of water. Let stew slowly till tender. Take the apples out ol the syrup and place in a shallow dish. Boil the syrup down to half and pour over the apples in the dish, after removing the peel and cinnamon. Set to cool and serve. The apples may be served plain or with whipped cream. 30.— BAKED COMPOTE OF APPLES. Peel and core the apples, put close together in a pan and pour over a syrup made as in the re- ceipt No. 29
Cook this with the app: pantry check, scaling, and the assistant.