Source : p. 378, Handbook of Practical Cookery, 1886

Serves as many as you please

apples

sugar                       

stale bread

cinnamon              

butter

1 small jar apple jelly       

Peel and core the apples with a fruit corer. Cut slices of stale bread about one-quarter of an inch in thickness, and then cut them again in a round shape (with a pastry cutter, biscuit cutter or a drinking glass) so they are the size of the apples. Spread some butter on each bread slice and place an apple on each. Butter a bake pan, place in the apples and bread, fill the hole made in the middle of the apple (from coring it) with sugar. Place a piece of butter the size of a hazelnut on top of the sugar and bake at 350°. When about half-done ( a light toast), fill the hole again with sugar and a pinch of cinnamon, place butter on top as before and finish cooking (till apples are soft and toast is darker). When the apples are done, they may be glazed with apple jelly and put back in the oven for two minutes to improve their appearance. Serve warm.