Vintage Cookbook: School and Home Cooking (1920)
- 2 cupfuls soft bread crumbs
- 2 tablespoonfuls butter or substitute
- 3 cupfuls apples
- 1/2 cupful sugar
- 1/4 teaspoonful cinnamon
- 1/2 teaspoonful nutmeg
- 1/2 lemon, juice and grated rind
- 1/4 cupful water
Mix the bread crumbs with the fat as directed for Stuffed Tomatoes.
Chop or cut the apples in small pieces, and add the remaining ingredients to the apples. Arrange the crumbs and apple mixture in a baking dish as directed for Scalloped Corn. Bake 40 to 60 minutes (until the apples are tender and the crumbs brown), in a moderate oven. Cover during first 20 minutes of baking. Serve hot with sugar and cream or Hard Sauce. Care should be taken in grating lemon rind. Only the thin yellow portion should be used as flavoring.