Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 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 tablespoon of cornstarch
- a teaspoon of salt mixed to a thin paste
- one small tablespoon of butter
- 14 two hundred
- salt
Directions
Pare, quarter and core enough tart apples to make a pint; place in a sauce pan with one small tablespoon of butter and, if the apples are not juicy, a few tablespoons of water. Cover and stew gently until tender, then press through a sieve. Return to the fire and add sugar. Add one tablespoon of cornstarch and one-quarter of a teaspoon of salt mixed to a thin paste with cold water ; stir until thickened, cover and cook slowly for fifteen minutes. Turn out on a greased dish and set away until^ cold. Form into tiny croquettes, roll in bread crumbs, dip in lightly beaten egg, then roll again in crumbs and fry in deep fat; drain on unglazed paper and serve with roast pork or roast goose.
14 Two Hundred and Nine Ways of Preparing the Apple.