Baked Apples from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the blossom end of the Apple, and wash, but do not peel. Set them in a baking pan, heap a spoonful of sugar over each in the little place scooped out at the blossom end, and pour a Cupful of wa...
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Ingredients
- 6 Fine Apples
- 6 Spoonfuls of Sugar
- A Cupful of Water
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