Put a crust in the bottom of a dish, put on it a layer of ripe apples, pared and sliced thin—then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves—put on a crust and bake it.
*This colonial recipe appear unedited from Mary Randolph’s The Virginia House-Wife, 1824. Read more about this historic cookbook’s 200th anniversary here.
Learn all about cooking with Rebecca Suerdick here.
This article originally appeared in the October 2024 issue.
