Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- one cup of sugar one teaspoon of cloves
- one teaspoon of mustard
- two teaspoons of cinnamon
- one tablespoon of salt
- two cups of vinegar
- one-half cup of cold water
- one pint of cream
- one-half cup of powdered sugar
- a tablespoon of lemon juice
- twelve sour apples
- two hundred
- 11 following to each quart of pulp
- two grated onions
- one-half box of granulated gelatin in one-half cup of cold water
- two good sized apples
- one overlap
- lemon juice
Directions
Quarter, pare and core twelve sour apples. Put in a sauce pan, cover with water and let simmer until soft; nearly all of the water should be evaporated ; rub through a sieve and add the
Two Hundred and Nine Ways of Preparing the Apple. 11
following to each quart of pulp : One cup of sugar one teaspoon of cloves, one teaspoon of mustard, two teaspoons of cinnamon, and one tablespoon of salt, two cups of vinegar and two grated onions. Bring the catchup to a boil and let simmer gently for one hour. Bottle, cork and seal.
APPLE CHARLOTTE.— I.
Soak one-half box of granulated gelatin in one-half cup of cold water for half an hour. Whip one pint of cream and set on ice; add one-half cup of powdered sugar, a tablespoon of lemon juice and two good sized apples, grated. Dissolve the gel- atin over hot water and strain into the mixture; stir quickly and pour into a mould. Set on ice to chill, and serve.
APPLE CHARLOTTE.— IL
Pare, core and slice apples, cook in butter until soft and dry ; add sugar to taste. Line a plain mould with sippets of bread an inch wide, dipped in melted butter; let one overlap the other; arrange lozenges of bread similarly in the bottom of the mould. Fill the center with the apple and cover the top with brtad. Bake for half an hour in a hot oven. Serve with cream and sugar or a hot sauce.