Stewed Apples

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, October 8, 1912:  Don’t have anything to write.

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t have much to write a hundred years ago today, I’ll share an old recipe for stewed apples with you. There easy to make, and I make this recipe several times each fall.

Like many old recipes, it doesn’t have exact amounts for ingredients—but it always seems to turn out just fine.

Stewed Apples

Peel apples, remove cores, and cut into quarters. Place them in a saucepan with a very little water. Add sugar and cinnamon to taste. If desired, a few raisins can also be added. Bring to a boil and then reduce heat. Continue to simmer gently until the apples are soft (approximately 10-15 minutes). May be served either hot or cold.

6 Responses

  1. I make stewed apples quite often, and I am always surprised at how many people have never eaten them. Everyone likes them once they try them. I like to add a few dried cranberries if I have them.

  2. They sound wonderful. The hot ones would go great on a cold winter day.

  3. Perfect time of year to try them…

  4. This sounds like the way I make applesauce but the apples are left whole. This is a good time of year for cooking apples.

  5. Who doesn’t have apples, sugar and cinamon in the pantry? Great go-to if there’s last minute guests. So homey too. I bet the house will smell yummy.

  6. I just don’t like stewed apples at all..my mother often made them and for whatever reason I just can’t take to them. They do smell good though.

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