Apples Fried (1898) ★★★

This is a super simple recipe and I found it in The Golden Age Cook Book which was published in 1898 and written by Henrietta Latham Dwight. If you want to make this, I would imagine one apple per person to be a good way to judge the amount you need. Also, I used brown sugar because apples seem to be best with brown.


Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in butter until tender and brown, dredge them with sugar and serve hot.

The Verdict:
This is a pretty simple and easy dessert, but it's good. It's basically like a baked apple, but deconstructed. I think it would be even better with some spiced mixed in the sugar. Dredging the apples in sugar right from the pan results in the sugar melting to create a kind of sauce. It's nice, but if you prefer a less saucy apple, I suggest letting the slices cool a bit first.

Modernized Recipe:
(1 serving)

2 tablespoons BUTTER

1. Wash and core the apple and slice into rings 1/4 of an inch thick.
2. In a fry pan melt the butter and fry the apple slices until tender and brown
3. While still hot, dredge the fried apples in the brown sugar and serve immediately.

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.