Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Brandy | 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
- 1 cupful of sugar
- one cupful of cold water
- 1 cup sugar
- 1 cup sherry wine
- 2 tablespoonfuls brandy
- 1 dessertspoonful of flour through 1 cupful of sugar
- one-half package gelatine
- 10 min- utes
- lemon juice
Directions
Make a rich baking powder biscuit dough, roll it out in a sheet less than y2 an inch thick (as thin as it can be handled well). Cover thickly with chopped apples and roll up as com- pactly as possible. Now cut this roll into sections, nearly 2 inches thick, placing these in a granite dripping pan. Mix 1 dessertspoonful of flour through 1 cupful of sugar, add a little more than one cupful of cold water, and cook 10 minutes. Pour this over the dumplings (ladle it over them with a spoon), grate a little nutmeg over them or sprinkle them with allspice, and bake to a good biscuit brown. Serve with cream, plenty of it, and sugar, or with hard sauce. The Greening apple is to be relied upon. Ida S. Downs.
SHERRY WINE JELLY. One-half package gelatine, y2 cup cold water, y2 cup boiling water, 1 cup sugar, % cup lemon juice, 1 cup sherry wine, 1^2 tablespoonfuls brandy. Soak gelatine in cold water 10 min- utes. Pour on boiling water and stir. Add sugar, lemon juice, wine and brandy. Stir until sugar is dissolved. Strain into jelly mold and cool. Serve alone or with whipped cream, or rich custard. Ida S. Downs.
PUDDING SAUCES,
What's the Pudding without the Sauce?