Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- three tablespoonfuls of sugar
- three pounds of apples
- three pieces
- one pound
- a pint of water
- a pint of sirup after the apples are cooked
Directions
MRS. W. W. JAMIESON.
Take new milk while warm, and for every quart allow two or three tablespoonfuls of sugar and one of liquid rennet ;
stir into the milk and keep warm, but not hot, until it be- comes firm or a curd ; then set on ice till dinner time. If to be eaten for tea, it is best not to add the rennet till noonr when the milk should be slightly warmed ; a good guide is, to make it just as warm as it is when it comes from the cow. To be eaten with rich cream, sweetened and flavored with vanilla. If used in summer, when it is nicest, the cream should also be put on ice, and not brought to the table till just ready to be served. This is a very nourishing delicacy for the sick, and by some preferred to ice cream.
MRS. W. W. JAMIESON.
Take three pounds of apples, cut around the apple, into three pieces or rings, remove the core ; make a sirup of one pound and a half of white sugar and about a pint of water, let boil, then skim and drop in the apples, a few at a time, and cook till tender and clear ; skim out into a glass bowl or dish, and after the apples have all been cooked, let the sirup cool and add to it half a package of Cox's gelatine ; when dissolved, pour over your apples and set in a cool place or on ice. You should have at least a pint of sirup after the apples are cooked, and if the apples are not juicy more water may be added.