The Ladies' Tea Guild

Sunday, December 14, 2008

Another vintage recipe for tea on a winter's day!

"Apples a la Caramel.
Partially pare (in alternate rounds) tart, juicy apples. Remove cores and insert a caramel in the center. Sprinkle sugar over the outside and put in a deep pan to bake. Baste with slightly sweetened water to which a tablespoon of lemon juice has been added. When apples are tender, remove to the serving dish and return pan to the oven to allow the juice to become thick and brown as caramel syrup. Pour over the apples. Serve with or without whipped cream." from "Reliable" Cooking, a ca. 1910 recipe booklet advertising the Reliable Gas Stoves and Ranges.

Like with many vintage and antique recipes, the oven temperature and cooking time is not specified. I would probably set the oven to 350 degrees F, let the apples bake for half an hour, and keep an eye on it the whole time.

This is a simple recipe; it only has three basic ingredients! I happen to have some caramels left over from Halloween, some apples and some lemons from the trees in the backyard. Sugar is in the cupboard. I have the last half of this week off from work, so I may be making these baked apples in the near future ... They sound so good, and especially with a nice hot cup of black tea, no milk or sugar. Well, maybe milk, but the apple and caramel would be so sweet that I wouldn't want sugar in my tea!

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Now stir the fire, and close the shutters fast,
Let fall the curtains, wheel the sofa round,
And, while the bubbling and loud-hissing urn
Throws up a steamy column, and the cups
That cheer but not inebriate, wait on each,
So let us welcome peaceful evening in.
-- William Cowper (1731-1800)
"The Winter Evening" (Book Four), _The Task_ (1784)