Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Syrup | 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
- a cup of sugar
- a cup of water
- a cup of syrup from preserved ginger to the apple syrup
- ginger
Directions
Core and pare half a dozen apples. Make a syrup with a cup of sugar and a cup of water. Cook the apples in the syrup, cook until tender, turn while cooking, but do not cover, as the steam will cause them to break in pieces. Have circular pieces of stale sponge cake ready, take the apples up onto the cake, sprinkle apples and cake generously with granulated sugar and set in the oven to glaze. Add half a cup of syrup from preserved ginger to the apple syrup and let boil up once. When the apples are a delicate brown, pour the syrup onto a serving dish, set the apples into the syrup and fill the open spaces with pieces of preserved ginger. Serve hot with cream.