Apple II Day 2024 is on Wednesday, June 5, 2024: Where did oven baked apples originate?

Wednesday, June 5, 2024 is Apple II Day 2024. The Thirtieth Anniversary of the Apple II The Apple II

Apple pies or tarts have shown up, in one form or another, since the Middle Ages.

1381 - 14th century pies were very different from today's pie, as they didn't contain sugar and the pastry (coffins) generally were not meant to be eaten. The coffins were meant to be used as a container only. Sugar during the 14th century was available, but was very scarce and extremely expensive.

The following very early apple pie recipe comes by way of The Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge. This cookbook was originally compiled about 1390 A.D. by the master cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward Lord Stafford. According to historians, this is one of the first records of the modern apple pie.

XXIII. For To Make Tartys in Applis

Tak gode Applys and gode Spryeis and Figys and reyfons and Perys and wan they are wel ybrayed co-lourd wyth Safron wel and do yt in a cofyn and do yt forth to bake well.

1545 - Sugar was more readily available in the 16th century and the pastry (coffins) were meant to be eaten.

A cookbook from the mid 16th century that also includes some account of domestic life, cookery and feasts in Tudor days, called A Proper newe Booke of Cokerye (declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes), has a recipe for an apple pie. NOTE: The following spelling and wording are quoted directly from the book).

To make pyes of grene apples - Take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make yourcoffyn and ceason your apples with Sinemone,Gynger and Suger ynoughe. Then putte them into your coffin and laye halfe a dyshe of butter above them and so close your coffin, and so bake them.

1590 - Robert Green (1558-1592), English dramatist and poet, he could think of no greater compliment in praise of a lovely lady, wrote the following in his prose called Arcadia: "They breath is like the steame of apple-pyes."

1620 - When the English colonists arrived in North America they found only crab apples. Crab apple trees are the only native apples to the United States. European settlers arrived and brought with them their English customs and favorite fruits. In colonial time apples were called winter banana or melt-in-the-mouth. To read about the History and Legends of Apples, click on the underlined.

1700s - Apple pudding and Marlborough pudding were very similar to apple pie, as they were also baked in a pastry crust. The only difference seems to be the addition of eggs, as both types were baked in a pastry lined pan covered with pastry (either a solid lid or a lattice-type lid).

1713 - The poem called Apple Pye, by William King (1663-1712), English poet appeared in the pamphlet called The Northern Atlantis (York Spy):

Of all the delicates which Britons try

To please the palate of delight the eye,

Of all the sev'ral kings of sumptuous far,

There is none that can with applepie compare.

1759 - The Swedish parson, Dr. Israel Acrelius, author of the A History of New Sweden; or, The Settlements On The River Delaware (an extensive history of the Swedish congregations of New Sweden), writing home to Sweden in 1759 an account of the settlement of Delaware, said:

"Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children. House pie, in country places, is made of Apples neither peeled nor freed from their cores, and its crust is not broken if a wagon wheel goes over it."

1796 - The 1796 cookbook called American Cookery, by Amelia Simmons had two recipes for apple pie and one recipe for marlborough pudding:

Apple Pie - Stew and ftrain the apples, to every three pints, grate the peel of a frefh lemon, add cinnamon, mace, rofe-water and fugar to your tafte - and bake in pafte No. 3.

A Buttered Apple Pie - Pare, quarter and core tart apples, lay in pafte No.3, cover with the fame; bake half an hour, when drawn, gently raise the top cruft, add fugar, butter, cinnamon, mace, wine or rosf-water.

Marlborough Pudding - Take 12 fpoons of ftewed apples, 12 of wine, 12 of fugar, 12 of melted buttter, and 12 of beaten eggs, a little cream, fpice to your tafte; lay in pafte No. 3, in a deep difh; bake one hour and a quarter.

Apple Pie a la Mode – In the United States, pie a la mode refers to pie (usually apple pie) served with a scoop of ice cream (usually vanilla) on top.

What are apple bottom jeans?

Apple Bottoms is a clothing line that caters to females of all shapes and sizes who are trendy and fashion forward. It's their mission to celebrate and liberate the natural curves of a woman's body. This unique brand is the mastermind of multi-platinum recording artist/superstar Nelly. He describes the intent behind the design by saying, "The clothes should fit a woman, not the woman fit the clothes." The team of designers for Apple Bottoms seeks to highlight and accentuate the curves of a woman. Nelly is personally involved in the design process to make sure that the fashions deliver the magic to reveal the beauty of the woman who wears them.

In August 2003, Nelly launched Apple Bottoms with partners Yomi Martin and Ian Kelly, by starting a nationwide model search for the "Apple Bottoms Girl," which was televised on VH1. It quickly became one of the top shows on VH-1 that year. The popularity of the jeans was so enormous they sold out completely within two weeks. Apple Bottoms jeans are beloved by celebrities including Oprah, Vivica A. Fox and Alicia Keys.

Apple Bottoms has grown from an original denim collection to include a variety of clothing styles that include mini skirts, jackets, sweat suits and an array of tops that are flexible and offer the customer a variety of choices. With jeans being a staple in today's woman's wardrobe that can be dressed up or dressed down, Apple Bottoms offers a wide range from casual comfort to sexy style. The Apple Bottoms collection allows women to be comfortably dressed for the day -- yet remain chic to go out at night. In Spring 2005, Apple Bottoms debuted tight, body hugging dresses, mini skirts and a few low-cut tops that can be worn to any hot-spot club. Apple Bottoms has also added five new styles to their denim collection in addition to the signature jeans with Apple pockets, which are always in high demand. In addition, there is a Golf Glam collection which includes polo shirts, sweaters and halter-tops featuring Argyle prints with heavy rhinestones and fun accents. To complete the Spring '05 collection, Apple Bottoms added a white denim group with white blazers and jeans to complement the variety of colored tops that are available.

The Apple Bottoms Collection is available now in Macy's, Up Against the Wall, d.e.m.o, Marshall Fields, Mony, Fienes and Hecht's. For more information on Apple Bottoms, please visit www.applebottoms.com or for press inquiries, please contact Heather Lylis at Ken Sunshine Consultants, 212-691-2800.

About Nelly:

Cornell "Nelly" Haynes II. first came to national prominence when Universal Records released his 9x platinum-selling 2000 debut Country Grammar. The St. Louis native followed this with his 6x-platinum-certified Nellyville (2002), and the platinum-certified remix album Da Derrty Versions (2003). Cumulatively, Nelly has sold close to 30 million singles/albums worldwide.

Today, Nelly is a household name and is showcasing his diversity as an entrepreneur through the success of his two clothing lines, Vokal for men and Apple Bottoms for women; his own record label Derrty Entertainment, his energy drink Pimp Juice; his part-ownership of the Charlotte Bobcats; and his nonprofit organization 4Sho4Kids, which in addition to its work with children also launched the Jes Us 4 Jackie Campaign in an effort to increase membership on the National Bone Marrow Donor Registry, in memory of his sister Jackie.

Apple Creations?

Apple Preserves

Make a syrup of one pound of sugar and to half a pint of water; add the thin outer rind and the juice of one lemon; let boil briskly for five minutes. Drop quarters of apples into the syrup and cook gently until clear; stand aside to cool. When cold, transfer carefully to jars and boil the syrup down. Pour over the apples and seal.

Gifts to Make

Candles

Paraffin; Old crayons; Cold water; Hot water

This one needs some supervision, but it's awfully fun.

Take paraffin and melt it (boil some water in a big pot and put the paraffin in an old coffee can inside the pot of water). Fill some small little water balloons with water. Take old crayons and melt them into the paraffin to add color. Dip the water balloon (holding the tied end) into the melted paraffin. Keep the paraffin about 1/2-inch from the top of the balloon. It works great if you dip in hot water then dip in the bucket of cold water to cool it. Just keep dipping until there is a thick layer of paraffin around the balloon. Let it dry overnight and harden. Then pop the balloon, and fill the shell with more melted paraffin and a wick. The candles turn out really cool shapes. You could try dipping hands in the mixture and make candle hands…

Cinnamon Ornaments

1 large bottle ground cinnamon (about 1 cup); 3/4 Cup applesauce

Combine cinnamon with applesauce to form stiff dough (adding additional applesauce if necessary). Roll out dough to 1/4-inch thickness. Cut with cookie cutter. Make hole for ribbon. Carefully place of wire rack to dry. Let air dry several days but turn occasionally. Makes 12.

Flower Preservative I

1 pt Powdered Borax; 2 pt Cornmeal; Covered cardboard box; Fresh flowers

Thoroughly mix borax and cornmeal. Cover the bottom of the box with 3/4 of an inch of this mixture. Cut flower stems about 1 inch long. Lay the flowers face down in this mixture. Spread the petals and leaves so that they lie as flat as possible. Do not place flowers too close together. Cover the flowers with 3/4 of an inch of the mixture. Place the lid on the box and keep at room temperature for 3 to 4 weeks. This is an excellent way to preserve corsages or flowers from someone special. Try daisies, pansies, apple blossoms, asters, violets, and other flowers with this method. They will stay summer fresh indefinitely.

Flower Preservative II

Fresh Flowers (roses, pansies, violets, sweet peas, chrysanthemums, zinnias, marigolds, daisies); Florist's wire; Airtight container such as -a coffee can; Plastic bag; Borax; Wire or string; Soft brush

Pick flowers at the peak of their bloom. Remove the stems. Make new stems with florist's wire. Run wire through the base of the flower and twist the two ends together. Line the coffee can with the plastic bag. Pour enough borax into the plastic bag to cover the bottom to a depth of 1 inch. Place flower face down in the borax. Pour about 1 inch of borax over the top of the flower. Add more flowers and borax until the container is full. Gather the top of the bag, squeezing out all the air inside it. Fasten shut with wire or string. Place lid on can and set aside in a dry place for at least 4 weeks. Remove flowers from borax and carefully brush away all borax with a soft brush.

USES: Flowers preserved in this way make colorful "permanent" floral arrangements. Flowers picked at the peak of their bloom remain fresh looking indefinitely.

TO USE: Using the wire stems, makes an attractive flower arrangement as you would a fresh-flower bouquet.