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.

11 thoughts on “Stewed Apples

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

    1. I thought my mum put cloves in her stewed apples, I cant ask her as she died of alzheimers. Can anyone give me some advice please?

      1. I think that cloves might work well in this recipe. Maybe instead of adding cinnamon, try adding a small amount of ground cloves to the cooked apples and see what you think. I also think that a mixture of cloves and cinnamon might be nice in this recipe.

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