Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Sauce | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Currant | 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
- one pint of nice apple sauce sweetened
- one-half cup of powdered sugar
- a cup of water
- a cup of sugar
- a cup of almonds
- a cup of sugar to a caramel
- a teaspoon of currant jelly in the center of each apple
- a cup of cream until firm
- 8 two hundred
- two eggs well beaten
- two well beaten whites
- ten apples
Directions
Distinct cider apples are not grown in the United States. All apples will not make good cider. Usually the more astringent apples make the best cider, but this does not always hold good. The astringency in the fruit is due to tannin, which is very essential to good cider; it helps in the clearing and also adds to the keeping qualities of the cider.
Sweet apples contain more juice than sour apples, but the cider is flat and tasteless and has poor keeping qualities.
Bitter apples contain a great deal of tannin and make very little cider, but it has a rich, pleasant flavor and good keeping qualities. As the sugar is converted into alcohol the sugar con- tent is very important.
The best apples for cider making are those having a pleas- ant odor, a slightly sour, bitter taste, and the juice should have about 1.005 specific gravity.
It is commonly supposed that any apple will give good cider; this is not true, however; apples should be sound, clear, mature and free from pests. Decayed and overripe fruit has lost its perfume, some of the water and a large proportion of the sugar; the juice is hard to clarify and turns to vinegar very rapidly. Even a very small amount of decayed fruit renders the cider unpalatable.
8 Two Hundred and Nine Ways of Preparing the Apple.
AFTERTHOUGHT.
One pint of nice apple sauce sweetened to taste, stir in the yolks of two eggs well beaten. Bake for fifteen minutes. Cover with a meringue made of two well beaten whites and one-half cup of powdered sugar. Return to the oven and brown. L-^^^
APPLES WITH ALMOND PRAULINEE, JELLY AND
Core and pare ten apples, cook in a syrup made of a cup of water and a cup of sugar, turn the apples and cook until fork will pierce them in the hollow center. Set the cooked apples on a serving dish. Blanch and chop fine one-fourth of a cup of almonds. Cook three-fourths of a cup of sugar to a caramel, when the sugar begins to turn a light brown, add the nuts and stir constantly until the sugar is cooked enough. Put a spoonful of the caramel on the top of each apples, around the central opening; put a teaspoon of currant jelly in the center of each apple. Beat a cup of cream until firm; put this around the apples and serve.