Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- 1 pound butter
- 1 wineglass of wine
- 1 teaspoon each of cinnamon
- 2 teaspoons baking powder
- 3 pints finely chopped apples in a saucepan
- 3 teaspoons cinnamon
- a pinch of salt
- 10 well beaten eggs
- cinnamon
- nutmeg
- salt
Directions
Boil peeled and cored apples until tender in a rich syrup ; set on a dish, cover with a meringue, and set in the oven until browned. Serve hot.
APPLE PUDDING, NO. \.
l\Irs. Hugh Ewing.
Boil apples with a little orange peel until soft, and mash them through a colander. Cream 1 pound butter and 2 of sugar, add the apples and 10 well beaten eggs, 1 wineglass of wine, brandy and rosewater mixed, 1 teaspoon each of cinnamon and nutmeg. Line dish with pufif paste, put in the mixture and bake.
APPLE PUDDING, NO. 2.
Miss Kate ?Iazelton.
Sift together IJ cups flour, 2 teaspoons baking powder, and a pinch of salt ; mix with f cup water. Put 3 pints finely chopped apples in a saucepan with 3 teaspoons cinnamon, a pinch of salt and sugar to taste. Cover with the freshly made dough, put a lid over the pan and stew slowly for ^ hour. Take off the lid, and place in the oven to brown. Serve with cream or a hot sauce.