Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- half pound apples pared
- three ounces of melted butter
- a pound of sifted white sugar
- one lemon
- one-half inch pieces
- two crusts
- orange peel
Directions
Half pound apples pared and chopped line, yolks of live eggs, juice and grated rind of one lemon, three ounces of melted butter, quarter of a pound of sifted white sugar. Butter to be added after the other ingre- dients are mixed. Bake in a paste like a tart. Have ready the whites of the eggs beaten to a stiff froth and mixed with a little sifted white sugar, and flavor with lemon. When pudding is done, put the meringue on the top and brown slightly. — Mrs. Dr. T. J. Smith, Fayette, Mo.
PIE PI.AXT PIE.
Peel the stalks ; cut into one-half inch pieces. Pour boiling water over and let stand till cold ; sweeten well, and add several pieces of orange peel. Boil until done. Bake with two crusts.