Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
| Tea | 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
- three tablespoons of corn starch mixed in a little water
- one cup of milk
- one tablespoon of buiter
- one cup of sugar
- three tablespoons of sugar
- one teaspoon of flour
- one ounce package of boston crystal gelatine add one pint of cold water
- one pint of cold water
- one quart of cold water
- two cups of sugar
- a cup of sugar
- one large pint of boiling water
- three eggs beaten to a froth
- three eggs
- 91 apple snow pudding
- one large baked apple
- one egg
- one tea cup of dried apricots
Directions
One large pint of boiling water, whites of three eggs beaten to a froth, a little salt,three tablespoons of corn starch mixed in a little water : mix starch in first, then eggs, cook a few minutes, beating steadily.
Sauce: Yolks of three eggs, three-quarters of a cup of sugar, one cup of milk, one tablespoon of buiter, vanilla, a little flour for thickening. Boil milk, beat the rest and add.
Be Careful about Flavoring Extracts.
91 APPLE SNOW PUDDING.
One large baked apple (tart), white of one egg, one cup of sugar, Beat all together three-quarters of an hour.
Sauce : One cup of milk (boiling), add to it the yolk of one egg, two or three tablespoons of sugar, one teaspoon of flour. Cook until thick. After cooling, flavor to taste. FRUIT JELLY.
To one ounce package of Boston Crystal Gelatine add one pint of cold water, place over the tea kettle or any warm place. To one tea cup of dried apricots, or other fruit, put one quart of cold water and place on back of the stove to slowly swell. When the fruit is quite soft, let it boil slowly a few minutes (never stir it and the jelly wiJl be clear), add two cups of sugar ; boil two minutes, and carefully skim the fruit into a mould. Put the gelatine into the syrup, and just let it boil up, and pour over the fruit. When cold serve with cream and sugar.