Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | not in our table | 0 |
| Pie | 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 sugar
- a cup of water
- a teaspoon of butter to each pie
- two crusts
- six acid apples
- half teacnpful
- two-thirds full of tart
- one beaten egg
- 81 cherry ron^
- nutmeg
- allspice
Directions
Stew the apples and run through a colander ; sweeten to taste and flavor with nutmeg. Bake with two crusts.
BAKEI> APPLE Wir^IPLINClS.
Peel and core six acid apples ; All the holes with sugar and butter; have ready a nice short crust; roll in small round pieces ; enclose the apples in them ; place the dumplings in a deep pan (not crowding them) pour over them one pint of sugar and piece of butter
80 THE MISSOURI COOK BOOK.
(half teacnpful) and warm water enough to nearly cover them ; bake nearly an honr, or until the apples are cooked and the dumjjlings are brown (a light brown) ; if the water cooks down too low, fill up with boiling water. They are very nice without any addi- tional sauce, but some prefer a sauce of butter and sugar beaten until light ; cream butter, before mixing with sugar. — Mrs. John Farrington, Howard county Mo.
BAK£D APPI.E BOI.Ii.
Roll a nice short crust in the form of a large square spread over with apples chopped fine, sprinkle over with sugar and nutmeg ; roll the crust and put into a baking pan. Then put over it sugar, pieces of butter, and water. Bake slowly. Serve with sauce. Fruit of any kind may be used instead of apples.
APPL.E COBBIiER.
Fill an earthen pudding dish two-thirds full of tart, juicy apples, peeled, quartered, and cored, and the quarters cut in two. Put, in a cup of water and sprinkle with sugar ; cover with a paste of rich cream biscuit dough. Bake nearly one hour. Serve from the dish in which it is baked. Peach cobblers are made similarly.
DRIED APPI.E PIE.
Soak the apple until soft; then stew till soft enough to go through a colander. Season with lemon ; add sugar to taste, and one beaten egg for every two pies, and a teaspoon of butter to each pie. Mix and bake with two crusts.
FRIED APPI.E PIE.
Make a nice pastry; roll thin about the size of a pie- plate ; put in a spoon of nice dried apples, sweetened, and flavored with allspice ; turn the crust over; cutout with the edge of a saucer to shape it nicely ; and fry in hot lard like dousrhnuts.
CHERRY ROn^.
Make a nice pastry; roll it out into a thin sheet; lay the cherries thickly upon the pastry, strew sugar over them ; and, commencing at the side, roll carefully till all the fruit is enclosed ; pinch the edges together at the ends, and tie in a strong cotton cloth, then drop into a pot of boiling water. Serve with sauce.