Recipe by mollypaul
A highly flavored, delicious baked apple. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 apples (use a good baking apple such as Granny Smith)
- 3⁄4 cup mincemeat
- 1 cup sugar
- 2 cups water
- whipped cream, lightly sweetened