Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- an ounce of isinglass dissolved
- a slice of lemon on each apple
- a pint of whipped cream
- one large lemon
- two glasses of wine
Directions
Have some moderate-sized cooking apples; pare and core without cutting them open. Let them boil slowly till they are tender, with some slices of lemon; when they are done, take them up, and add sugar enough to the liquor to make a syrup ; put the apples in, and let them boil till clear; put in half an ounce of isinglass dissolved ; lay a slice of lemon on each apple, and pour the jelly around them.
Take the juice and peel of one large lemon, two glasses of wine, and one of brandy; sugar to the taste ; to this add a pint of whipped cream ; arrange it in glasses.