Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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-fourth cup of water
- four tablespoons of powdered sugar
- four eggs to a stiff froth
- two large
- two hundred
- 15 dish partly filled
- six big apples
- four eggs
- cinnamon
- nutmeg
Directions
Choose tart red apples. Northern Spies, if possible; wash,- wipe and core. Do not pare. With the corer remove apple in thiee places, equally distant from stem and blossom end, holding coior in oblique position and pressing downward toward center, ii^^ill these cavities with raisins, dates or figs, sugar, cinnamon. Canned or fresh pineapple is delicious filling. Always use raisins, placing them in the cavities first to prevent the other filling from slipping through. After filling,* place the apples in a pan that has been sprinkled with sugar and cinnamon. Sprin- kle each apple with sugar and cinnamon. Place in a hot oven until the sugar melts, then add one-fourth cup of water or fruit juice and bake until tender. Baste frequently with the syrup. Serve either hot or cold with whipped cream sprinkled with cocoa.
APPLE FLOAT.— I.
A simple desert may be made as follows: Beat the whites of four eggs to a stiff froth, add four tablespoons of powdered sugar and beat until dry. Grate two large, tart apples into the egg mixture, a little at a time, beating all the time. Have a large
Two Hundred and Nine Ways of Preparing the Apple. 15
dish partly filled with plain cream; drop the apple and egg mix- ture by the tablespoonful over the surface of the cream and dot with candied cherries.
APPLE FLOAT.— II.
Peel six big apples and slice them. Put them in a sauce pan with just enough water to cover them and cook until tender. Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites of four eggs and put the dish on ice. Serve with whipped or plain cream.