Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1½ pounds apples
- 5 whole cloves
- 2½ quarts water
- 1 teaspoon lemon juice
- 2 cups white wine
- 1 stick cinnamon
- 2 tablespoons cornstarch
- 1 teaspoon curry powder
- ½ cup whipping cream
- 3 tablespoons sugar
- 1 tablespoon butter
- 1/8 teaspoon salt
- =
Directions
Simmer apple peels, cloves, cinnamon and water 30 minutes. Sprinkle lemon juice over cored apple halves. Retain broth, but discard peels and spices. Add apple slices and wine. Simmer 30 minutes. Pureé apple mixture in blender, adding cornstarch and curry powder during processing. Pour into saucepan. Stir in cream, cuger, butter and salt. Boil over medium heat until thickened. Serve hot.