Recipes

Baked Apples

Recipe No. 196 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings, one apple each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 196 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apples — 100 apples
  • Sugar, granulated — 6¼ pounds (3⅛ No. 56 dippers)
  • Cinnamon (optional) — as needed
  • Water — 4¾ quarts (4¾ No. 56 dippers)

Directions

Key ingredients

Cinnamon

  1. Wash apples; remove cores. Remove 1 inch of skin from top of apples.
  2. Place apples in baking pans.
  3. Mix sugar, cinnamon, and water together; pour over apples.
  4. Bake in moderate oven (375° F.) about 1 hour.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apples — 8 apples Sugar, granulated — 8 oz Cinnamon (optional) — to taste Water — 1½ cups

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 196, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.