Cooking apple

Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.

How an apple will perform once cooked is tested by simmering a half inch wedge in water until tender, then prodding to see if its shape is intact.

The core is usually removed before baking and the resulting cavity stuffed with fruits, brown sugar, raisins, or cinnamon, and sometimes a liquor such as brandy.

John Claudius Loudon wrote in 1842:[3] Properties of a good apple — Apples for table are characterised by a firm pulp, elevated, poignant flavour, regular form, and beautiful colouring; those for kitchen use by the property of falling as it is technically termed, or forming in general a pulpy mass of equal consistency when baked or boiled, and by a large size.

Some sorts of apples have the property of falling when green, as the Keswick, Carlisle, Hawthornden, and other codlins; and some only after being ripe, as the russet tribes.