Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
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 boiled custard made from yolks
- 3 large tart apples
- 3 egg whites
Directions
3 large tart apples. 3 egg whites.
y2 cup powdered sugar.
Stew apples quartered, and when tender strain and mash through sieve. Whip eggs dry and stiff, beat in sugar and then the apples. Pile on crystal dish, garnish with apple jelly and serve with one pint of boiled custard made from yolks.
This can be served with orange or any other flavor and garnished with the fruit.
Apples peeled, cored and filled with preserved ginger, orange marmalade, pineapple or cherries, put in baking dish with syrup and baked make a lovely dish to serve with meats.
DRIED FRUIT.-
All dried fruit should be washed well in warm water. Soak in cold water until plump in appearance. Some dried fruit should be left in water overnight and cooked in water in which they are soaked until tender. Sweeten to taste and simmer five minutes. Serve hot or cold.
Prunes should be soaked several hours before cooking. Cook dried plums, peaches, apples and apricots same way.
Pineapple, pears and apples make a nice compote of fruit cooked in syrup and served in baking dish.