Apples, White Sugar, Lemon rind, Cinnamon, Blanched almonds, Crabapple jelly.
Wash and core large apples. Put them in a pan and fill each hole with plenty of white sugar. Sprinkle more sugar over them and add a little lemon rind, grated, and a little powdered cinnamon.
Pour in enough water to fill the bottom of the pan to about 1/2 inch, then put them in the oven and bake until tender without falling to pieces. Baste them often.
If the apples are done before the syrup is thick enough, place the apples on a dish, and cook the syrup on top of the stove until it thickens, and then pour it over the apples.
Garnish with blanched almonds and fill the tops of the apples with crabapple jelly.