Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 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 |
| 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 pint of water
- one tablespoon of sugar
- two tablespoons of sugar
- ten large apples
- three tablespoons of sugar
- one egg to a stiff froth
- five min- utes
- two hundred
- nutmeg
Directions
Pare and core ten large apples. Cover with one pint of water and three tablespoons of sugar; simmer until tender. Re- move from the syrup and drain. Wash the parings and let sim- mer with a little water for one-half an hour. Beat the white of one egg to a stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five min- utes; add a few drops of lemon and a little nutmeg, cool and pour around the apples.
Two Hundred and Nine Ways of Preparing the Apple. 17