Manzanas al horno de la Sra. Bates


Para Hornear Manzanas Enteras Pon tus manzanas en una cazuela de barro, con unos clavos, un poco de piel de limón, un poco de azúcar gorda, una copa de vino tinto: mételas en un horno rápido y tardarán una hora en hornearse. Hannah Glasse, El arte de la cocina de forma simple y sencilla, 1747
- 4 manzanas medianas
- 12 clavos
- 1 ½ cucharadita de piel de limón
- 57 g / 2 oz / ¼ taza de azúcar morena
- 240 ml / 8 fl oz / 1 taza de vino tinto o jugo de manzana, cantidad dividida
Extraído de Cocinando con Jane Austen y sus amigos por Laura Boyle.
Posted in: manzana, Hornear, Bates, Bates Baked Apples, Azúcar marrón, cocinar con Jane Austen y amigos, Taza, Emma, hannah glasse, jane fairfax, vino
4 comentarios
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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