Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Fruit | not in our table | 0 |
| 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
- three-quarters pound sugar to one pound fruit
- one quart stewed apples
- half cup sugar in one pint hot water
- three teaspoons juice of canned pine apple
- one-third box gelatine in half teacup hot water
- four eggs
- ten tart wine sap apples
Directions
apples from the syrup with a skimmer to keep them from break- ing; repeat this until all the apples are cooked, then pour the remaining syrup over them. Serve cold. — Mrs. F. R. Bray.
Apple Compote. — Pare the apples, cut the core out, leaving them whole ; make a syrup, allowing three-quarters pound sugar to one pound fruit ; when it comes to a boil put in fruit and let cook until clear, but remains whole. Remove the fruit to a glass bowl, and dissolve one-third box gelatine in half teacup hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples and set in a cool place to cool. When cold heap whipped cream over it. Sliced lemons may be added to the syrup.
Apple Float. — To one quart stewed apples, which have been run through a sieve, add the well beaten whites of three or four eggs. Beat until very light. Flavor with lemon or va- nilla. Any tart apple cooks better than sweet ones.
Baked Apples. — Wine saps are excellent pared, cored and baked with the centers filled with sugar and a mixture of chopped raisins, dates or chopped nuts. They should be put into a shallow earthen dish, with water sufficient to cover the bottom, and baked in a quick oven, basting often with the syrup. If inclined to brown too quickly cover them over with a granite ware pie plate. — Battle Creek.
Apple Compote. — Pare eight or ten tart wine sap apples, remove cores, put them in a broad shallow pan, with hot water to cover the bottom; cover tightly and place over the fire. The steam will cook them tender in a short time. Do not allow them to fall to pieces. Make a syrup by dissolving half cup sugar in one pint hot water ; add three teaspoons juice of canned pine apple and pour over apples while both are hot. — Battle Creek.
COOK WITH GAS