Marion Harland, on Making ‘Apples and Jelly’

Fill a baking-dish with pippins, or other tender juicy apples, pared and cored, but not Sliced. Make a syrup of one cup of water, and half as much sugar ; stir until the sugar is dissolved, and pour over the apples. Cover closely, and bake slowly until  tender. Draw from the oven, and let the apples cool without uncovering. Pour Off the syrup, and fill the hollowed centres with some bright fruit jelly.

Boil down the syrup fast, until quite thick, and, just before sending the apples to table, stir into it some rich cream sweetened very abundantly. Pass with the apples.

Marion Harland, Breakfast, Luncheon and Tea (1875)

Here’s a simple to make baked apple dessert from Marion Harland’s late nineteenth century book of recipes and observations on food and table manners: Breakfast, Luncheon and Tea.

I have to say though, this variant on baked apples does sound a bit sickly-sweet to me. A concentrated syrup, fruit jelly (a.k.a. jam) and sugared cream as well? My teeth are aching just thinking about it.

If your sweet tooth is a bit better developed than mine and you think your enamel can take the punishment, perhaps you’d like to give this recipe a go? Is so, please do let me know how you get on. You can leave a comment below, or even better, send me an email with your notes and photos. I’d love to see them.

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