Old-fashioned Breakfast Apples

Breakfast applesI’m always looking for new recipes for simple, yet tasty ways to serve apples – and I recently found an excellent new (old) recipe. The hundred-year-old recipe was for Breakfast Apples, though they are work equally well at lunch or dinner.

The Breakfast Apples were delightful. Apple slices were sautéed in butter then sprinkled with cinnamon and sugar.

Here’s the original recipe:

Recipe for Breakfast Apples
Source: Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries (1922)

And, here is the recipe updated for modern cooks:

Breakfast Apples

  • Servings: 2-3
  • Difficulty: easy
  • Print

4 large tart apples (Braeburn, McIntosh, Granny Smith, etc.)

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 tablespoons sugar

Core and slice the apples (do not peel them). Melt butter in a skillet using medium heat; add salt and stir to combine. Add sliced apples, then put lid on pan. Cook for 5 minutes, then remove lid and use a spatula to turn over the apple slices so they evenly cook on both slides. Put lid back on the pan and cook for another 5 minutes. Remove lid and check to see if the apples are soft. (If they are not soft, cook for several additonal minutes.)

In the meantime, put the cinnamon and sugar in a small bowl, and mix together.

Sprinkle the cooked apples with the cinnamon and sugar mixture. Serve hot.


8 thoughts on “Old-fashioned Breakfast Apples

  1. I do this all the time – I just don’t add the salt or sugar (dietary restrictions) and find the apples are plenty sweet enough! Especially when I slip a small Gala into the mix!

  2. Loved this recipe, Sheryl. Being a “word person,” I always find the 100-year-old recipes always fascinating. In this one it was the words “dash in.” The cast iron skillet is a great idea for this recipe and it’s a wonderful autumn recipe with very little preparation.

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