Fall is here in Waco! It's a time of the year when people get festive with their decorations they use, the scents they surround themselves with, and what they are eating! Baking is one area that has not changed even since the Victorian times! Some staple fall ingredients that are found everywhere in today's society, women were also using during the 19th century in order to create delicious meals for their families. Today's blog post is going to focus on one of big ingredients for the fall and usually a crowd favorite....Apples!!! When baking with apples, the top 4 recommended types of apples to use by Bon Appetite Magazine are Granny smith, Honeycrisp, Mutsu, and Pink Lady. We have found 3 recipes that all include some aspect of the apple in honor of this fall season. Although the recipes are not specific to which kind of apple to use, it comes down to personal choice. The three recipes mentioned here were found in Godey's Lady's Book, a popular women's magazine of the Victorian time. So grab an apple, start peeling, and create some of these classic apple dishes!
1 1/2 lb flour 1/2 lb. sugar 1/4 lb. butter 1/2 pint cider 1 tsp. baking powder Spices as desired
Cider cake is very good, to be baked small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one teaspoon of pearlash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour.
Apple Snow Balls
Take a half a dozen fresh apples, cut them into quarters and carefully remove the cores from them: then put them together, having introduced into the cavity caused by the removal of the cores, two cloves and a thin slice of lemon-rind into each apple. Have at hand half a dozen damp cloths, upon each dispose of a liberal layer of clean, picked rice; place each apple in an upright position in the middle of the grain, and draw the sides of the cloths containing the rice over the same, tying them at the top only sufficiently tight to admit of its swelling whilst under the operation of boiling-three quarters of an hour will suffice. When released from the cloths they will resemble snow-balls. Open, add sugar, butter, and nutmeg to the fruit, and serve them up to table. The above will be found very wholesome and satisfactory food for children.
Two and a half cups dried apples, stewed until soft; add one cup of sugar, stew a while longer, and chop the mixture, to which add onehalf cup of cold coffee, one of sugar, two eggs, a half cup of butter, one nutmeg, one teaspoonful of soda, and cinnamon and spices to taste. Sift in 2 cups flour to hold it together.