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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- four ounces of sugar to each pint of water
- one layer
- one side
- cloves
- lemon peel
- cinnamon
Directions
Remove the eyes and stalks from some nice round-looking apples that will cook well, and peel them very evenly to preserve their shape. Place them in a shallow stewpan large enough to hold them in one layer. Dissolve loaf sugar in sufficient water to completely cover the apples, allowing four ounces of sugar to each pint of water ; add a few cloves and a little lemon peel and stick cinnamon. Cover the stewpan and simmer the apples very gently, or they will break before being cooked thoroughly. When done, and they are cool enough, lift them carefully to a glass dish, and with a small brush tint them delicately on one side with a little liquid cochineal or melted red currant jelly; strain the syrup, return it to the stewpan and boil it rapidly until reduced to one-third of a pint. When cold stir to it the juice of half a lemon, and pour it round but not over the apples.