Thursday, November 29, 2018

Monticello Apple Pandowdy (1935)

  • 6 apples
  • 1-1/2 cups molasses
  • 1 tspn nutmeg
  • 2 tspns cinnamon
  • 1/2 tspn ground cloves
  • Pie crust
  • Cream
Pare and core the apples and cut into small pieces. Cover with cold water and let stand for 10 minutes. Remove apples from water and drain.

Into a buttered baking dish, place the apples and cover with molasses and spices. Cover with a pie crust and bake in moderate oven, 350 degrees, until done, about 1 hour. 

When cold, break the crust into the apple mixture and place on fire to simmer for a few minutes. When well cooled, serve with cream.

More "Southern Cook Book" Recipes
Hot Frosted Coffee Gingerbread (1935)
Old-Fashioned String Beans and Bacon (1935)

(Origin - "The Southern Cook Book of Fine Old Recipes - 322 Old Dixie Recipes" by Lillie S. Lustig, Claire Sondheim, and Sarah Rensel, published by Culinary Arts Institute, 1935.)

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