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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- one cup
- one-half cup of water
- one tablespoonful of lemon juice
- one cup hot cream
- three good cups before they are cooked
- four eggs
- cinnamon
- lemon juice
Directions
Pare and core sour apples enough to make three good cups before they are cooked. Stew with them one cup and a half of sugar, one-half cup of water, two inches cinnamon bark; cook until they are soft, then mash through a sieve; add one tablespoonful of lemon juice, one cup hot cream, and the yolks of four eggs and one white, and a tablespoonful melted butter. Line a pudding dish with rich pastry and pour in the mixture ; bake till firm, or butter a pud- ding dish and bake without the pastry until firm. Serve with cream, hot or cold.