Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pastry | 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
- one-half teaspoonful cinnamon
- a cup of sugar
- a teaspoonful of butter
- half inch strip of the pastry
- lemon juice
Directions
Cut sour apples in quarters, peel and core, and slice. Place them evenly in the plate, piling a little in the center. Cover with half a cup of sugar; sea- son with one-half teaspoonful cinnamon or grated nutmeg, and a teaspoonful of butter. In the spring of the year when the apples have lost their flavor, season with lemon juice and a little of the grated rind. Cut slits in the upper crust for the steam to escape, dampen the edges of both upper and under crust, press them together. Place around edge a half inch strip of the pastry; moisten it before put- ting on so it will cling to the crust. Bake about thirty minutes in a hot oven, try the apples to see if done, with a straw or fork.