Old Fashioned Apple Recipes Fall Season

Old Fashioned Apple Recipes Fall Season
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Old Fashioned Apple Recipes for the Fall Season

By Brenda J. Hyde

"No cloying sweetness to fill the throat, no acid bit to pucker the mouth, no vapid flatness to disappoint the eager palate is in an apple. Pure thirst-quenching juice soothes and flatters the taste, comforts the stomach, charms the spirit and contents the mind..." Angelo Patri

Over the years new apple varieties have been developed such as the popular Honeycrisp, but it's hard to beat the following long time favorites, especially the all purpose apples that can be used for eating, baking, and cooking.

-Golden Delicious can be used for eating raw, applesauce or baking.

-Jonathan: especially good for applesauce, pies and cobblers.

-Northern Spy: Also good for eating, applesauce, pie, cobblers and Apple betty

-Winesap: a pretty apple that is very juicy and can be used for everything.

-McIntosh: A white fleshed apple that can be used for anything including cider, applesauce, baking and frying.


Good Housekeeping's Book of Menus, Recipes and Household Discoveries, which was published in 1922 shares the following two apple tips:

Apple Sauce in Disguise

I have discovered that green apples or any apples which are rather colorless and tasteless can be made into delicious apple sauce by the addition of red cinnamon drops. Add the cinnamon drops when starting to cook the apples, and by the time the apple sauce is done, the cinnamon drops will have imparted a delicate color and a cinnamon flavor with is most pleasing. Add sugar to taste in the usual manner. ~Mrs. D.G. D., O.


An Emergency Dessert

An excellent dessert may always be quickly prepared if one has ripe, mealy apples on hand. Peel and core the apples, then chop them rather coarsely. Serve at once in sherbet glasses with plenty of powdered sugar and thick cream with plain or whipped. Lemon juice may be sprinkled over the apples if one favors such an addition. ~M.M.H., Cal.


American Woman's Cook Book, which was published in 1939. This is a wonderful recipe for fried apples:

Southern Fried Apples

Core but do not peel, medium sized Jonathan or Spitzenberg apples. Slice 1/2 inch thick to make perfect rings. Heat 1/3 cup butter in a thick-walled skillet until light brown. Fit in the apple slices to cover the bottom without breaking. Mix 2/3 cup sugar with 1 tbsp. ground cinnamon and dash of salt. Cover apples with 1/2 the mixture. After 5 minutes turn the slices with a pancake turner to avoid breaking. Cover with remaining sugar mixture. Fry over low flame until almost transparent. If too well done, they break easily. Serve hot.


The 20th Century Cook Book, compiled by Maud C. Cooke, was published in 1905. Apples were used in many different ways in this classic cookbook., including the famous Waldorf salad. In older cookbooks it's often assumed the cook knows how to make certain things from scratch, so recipes can be a little vague. Below is the Waldorf salad as printed in the cook book, and below are notes to clarify plus a more detailed recipe.

Waldorf Celery Salad: Equal quantities of celery and chopped raw sour apples dressed with mayonnaise dressing. This is served with game, being in reality a game salad. Alligator pears may be used instead of apples.

Alligator apples is a wonderfully descriptive name for what we now know as avocado. Notice there is no mention of walnuts in the salad. This is because the original Waldorf salad did not contain walnuts. They were added at a later time during the 1920's. The following is a traditional recipe for the salad, though the mayonnaise would have been homemade rather than purchased.


Traditional Waldorf Salad

2 cups tart cooking apples, chopped

2 tablespoons lemon juice
2 cups celery, chopped
1/2 cup mayonnaise

Add the chopped apples and celery to a bowl and sprinkle with the lemon juice. Mix with the mayonnaise and serve.


Another interesting recipe included in the cookbook is this savory sweet pie:

Pork and Apple Pie: Peel quarter and core some fine, juicy baking apples, make a nice pastry and line the bottom and sides of a deep deep. Put in the apples, strewing among them sugar enough to sweeten and a pinch of salt. Cut some nice pork in small pieces , removing most of the fat, and all of the bone, cover the apples with a layer of meat, and pour in a teacup of sweet cider, heap up the pie in the center, put on the top crust with a slit in the center. Bake it well in a hot oven. The juice of a lemon of a lemon, or a little vinegar in a cup of water, may be used instead of the cider.

The pork is raw when placed in the pie so it should be a lean cut and diced rather small. The pie crust should be equivalent to what would be used in a deep dish apple pie with a bottom and top crust. A hot oven would be between 375 and 400 degrees. Be prepared to put foil around the edges if it starts to brown too quickly. Bake for about an hour, then remove and allow to cool for at least 10 minutes before serving.

 


 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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