Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | 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 pint of syrup in which apples were boiled
- six uniform sized apples
- one envelope of unflavored minute gelatin in one pint of syrup in which apples w
- lemon juice
Directions
Peel and core six uniform sized apples, boil in syrup until you can pierce them with a straw, remove from syrup, being careful not to break them, place in a dish; fill center of each apple with raisins. Dis- solve one envelope of unflavored minute gelatin in one pint of syrup in which apples were boiled, add a little lemon juice and pour around the apples. Set in cool place until gelatin becomes set. Serve with cream or boiled custard sauce. — Mrs. Amaryn Gilbert.