Old Fashioned Apple Recipes

Old Fashioned Apple Recipes
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applesApples have been a culinary treat that date back as far as 8,000 BC. While I don't have any recipes quite that far back, I do have some vintage cookbooks from the 1920's that have some frugal and delicious recipes using one of my favorite fruit. 

The recipes will often designate whether an apple should be tart, large, red etc., but remember that during this time period household cooks used what was available, so don't be afraid to use what you have on hand.  If the apple is on the tart side, add a little bit more sugar or if it's sweet, use less.

If I have any suggestions or changes to a recipe I've added them in the "notes" after the recipe, otherwise the recipes are as printed in the cookbook I've notated before a grouping of recipes.
 
A Book of Practical Recipes for the Housewife
Published by the Detroit Times
 
Ginger Fruit Salad
 
8 medium red apples
Juice of 1 lemon
1/2 cup nut meats
1 cup candied ginger,chopped
2 medium oranges
1 cup seedless grapes
1 head lettuce
2 bananas
Lime French Dressing
 
Core apples and dice without peeling. Sprinkle with lemon juice at once to prevent discoloration. Add sliced bananas, orange sections, stemmed grapes, chopped nutmeats and chopped ginger. Serve on lettuce with the Lime French Dressing below.
 
Lime French Dressing: Add lime juice and powdered sugar to taste to French Dressing.
 
Notes: Nut meats are the inside of the shelled nut. You can use almonds, pecans or walnuts. For an extra treat try using a sugared or a spicy nut. Bottled French dressing can be used, adding the lime juice and sugar to taste.
 
Apple Sandwiches
 
1 large apple
lemon juice
1/3 cup raisins
whole grain bread
butter
 
Peel, core and chop the apple. Add the raisins and chop finely together. Butter thin slices of bread; spread some of the mixture on one slice, sprinkle with lemon juice, and cover with another slice.
 
Notes: This is a very simple recipe that would have been made with a hearty bread; nothing thin or light.  A homemade whole wheat bread would be perfect, cut fairly thickly.
 
Apple and Watercress Salad
 
3 large apples
1 small cream cheese
watercress
currant jelly
French dressing
 
Wash and core apples, leaving the skin on, and cut crosswise into inch thick slices. Mix the jelly with cream cheese until a smooth paste is formed; spread this mixture on the slices of apple, allowing one slice to each portion. Mix French dressing with the watercress, lay it on one side of the salad plate and place the apple slices on the other. Serves 6.
 
Note: A small cream cheese was most likely a 3 ounce package. You want the cream cheese and jelly mixture to be fairly thick, but thin enough to spread.
 
Good Housekeeping's Book of Household Discoveries
Good Housekeeping, 1926
 
Breakfast Apples
 
4 large tart apples
1/2 teaspoonful salt
1/4 cinnamon
2 tablespoonfuls vegetable fat or butter
1 tablespoonful sugar
 
Wash the apples and wipe them dry, then remove the cores and slice in quarter-inch slices without removing the skins. Melt the fat in a frying pan; add the salt. When the fat is hot, dash in the apples and cover immediately. Cook briskly for a few minutes, then with a broad spatula turn over the mass that all may be equally cooked. When the apples are soft and slightly browned, sprinkle with the sugar and cinnamon mixed together. Serve hot with such breakfast dishes as ham and eggs, sausages and pancakes.
 
Note: I used butter and left out the salt, since salted butter has enough in it.
 
Ginger Apples
 
4 large sour apples
1 slice lemon
1/2 cupful sugar
1/2 cupful water
1/2 ounce green ginger root
1/4 teaspoonful salt
 
Pare and quarter the apples. Place them in a buttered baking dish; add the lemon, sugar, water, salt and ginger root broken in pieces. Bake at 350 degrees F. until soft, covering the first half of
the time.
 
Notes: I'm not sure what they meant my "green" ginger root, but I use the ginger root in the produce section of the grocery store, peeling it first, and mincing it before using.
 
The International Cook Book
Merchandiser's Inc. 1929
 
Tuna Fish and Apple
 
2 cups flaked tuna fish
2 tart apples
 
Do not peel apples. Cut into quarters and remove core. Cut into thin slices and arrange on bed of lettuce leaves. Marinate fish with French Dressing. Put fish over apples. Serve with boiled dressing. Garnish with parsley.
 
Notes:  Cooked tuna steaks could be used, but for a less expensive and easier choice I would use canned white tuna that has been drained and gently flaked. Though they would have boiled the leftover dressing from the marinade, I discarded the dressing that was used as a marinade and used more bottled French dressing.
 
Apple Dessert
 
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup shortening
1 cup milk
1 egg
1 teaspoon vanilla
6 apples
 
Sift flour and baking powder. Cut in shortening. Add salt and sugar. Add milk, vanilla, and beaten egg. Mix well. Drop tablespoon of batter into well-greased muffin tins. Peel and cut apples in half. Remove core. Press apples down into batter. Cover with sugar and cinnamon. Bake in hot oven (400 degrees F.) twenty-five minutes. Serve hot with ice cream or whipped cream.
 
We have plenty of old fashioned recipes for you! You might also like our butternut squash recipes.

 

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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