Mrs. Bates’ Baked Apples


To Bake Apples Whole Put your apples into an earthen pan, with a few cloves, a little lemon-peel, some coarse sugar, a glass of red wine: put them into a quick oven, and they will take an hour baking. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747
- 4 Medium sized Apples
- 12 Cloves
- 1 ½ tsp Lemon Peel
- 57 g / 2 oz / ¼ cup Brown Sugar
- 240 ml / 8 fl oz/ 1cup Red Wine or Apple Juice, divided
Excerpted from Cooking with Jane Austen and Friends by Laura Boyle.
Posted in: apple, bake, bates, Bates Baked Apples, Brown Sugar, cooking with jane austen and friends, cup, Emma, hannah glasse, jane fairfax, wine
4 comments
The recipe sounds delicious but can Mrs Bates be referring to baking apples as we understand it today?She says they only have them baked twice although Mr Woodhouse recommends baking three times. I wonder if this is more like drying the apples for preservation? Frank Churchill is described as picking out the best baked apple for Emma and from the context they’re a snack probably eaten with the fingers.
Thanks for the information. I was wondering why Patty couldn’t bake the apples at home for the ladies.
That sounds very tasty and wonderful.
I think I will try this out on my friends visit this weekend.
Love,
Yolanthe
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