Collection search - Best Apples for Baking

Record information – Brief

1

Best Apples for Baking

Item number (ISN):

562673

Hierarchical level:

Item (Accession level)

Item number (ISN):

562673

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-11 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Marietta Hildreth

Description:

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One of the quickest and tastiest desserts you can make your family during the fall and winter months is baked apples. As you know there are many varieties of apples on the market but not all of them are suitable for baking. The best baking apples are Macintosh, Cortland, Spy and Spartan. Gravenstein is a favorite in Nova Scotia. The Golden Delicious apple variety is also good for baking, but it has a much sweeter flavor than most of the other apples just mentioned when it is baked. The Red Delicious apple is not good for baking. The texture of the apple is such that it remains very firm and the apple acquires an odd flavor when baked. The best baking temperature for apples is 375°F and at this temperature the apples will bake in about 25 to 30 minutes. It is important not to overbake apples because in many cases the skin of the apple will split and the apple itself will collapse and be very soft, almost mushy. You can prevent the skin splitting by making a cut around the apple near the top. <1mn 12s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935973

Format:

SOUND

Location number:

1978-0095/1008

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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