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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- two quarts of tart apples
- two cupfuls of sugar
- one pint
- four tablespoonfuls of sugar
- two tablespoonfuls of hot water
- a cupful of water
- one lemon
- four eggs
- one large lemon
- four eggs beaten stiff
- two tablespoonfufs of sugar
Directions
Use two quarts of tart apples, peeled, quartered and cored ; two cupfuls of sugar, one lemon, half a package of gelatine, and one pint and a half of water. Soak the gela- tine in half a cupful of water for two hours. Put the sugar, lemon juice and the remainder of the water on the stove, and boil rapidly for ten minutes, then put in as many apples as may be cooked without crowding, cook gently until so ten- der they can be pierced with a broom straw, then take up
Don't forget Victor Flour
94 with a skimmer and spread on a platter ; put more apples into a sttwjDan, and contnuie cooking until all are done. Wlien the last of the fruit has been taken up, remove the pan from the fire and put the gelatine into it ; stir until the gelatine is dissolved, then place the stewpan in a basin con- taining ice water, stir until cool. Put in the apples, mix, turn into a mould and set in a cool place to harden. Serve with whipped cream or soft custard.
LEMON CKE.iM PUDDING.
Beat the yolks of four eggs with four tablespoonfuls of sugar ; add the j uice and grate rind of one large lemon, and two tablespoonfuls of hot water. Place a tin containing the above within a spider of boiling water, simmer till it thick- ens, then remove from the fire and stir in the whites of the four eggs beaten stiff with two tablespoonfufs of sugar. Eat cold.