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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 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
- two quarts of tart apples
- one-half pints of water
- one-half cup of cold water
- quarter two quarts of tart apples
- two cups of sugar
- one-half package of gelatin which has been soaked in one-half cup of cold water
- one lemon
Directions
Peel, core and quarter two quarts of tart apples. Make a syrup of one and one-half pints of water and two cups of sugar; boil rapidly for ten minutes. Cook the apples gently, a few at a time, until they are tender and clear. Remove them with a skimmer and spread on a platter. When the last of the fruit has been cooked, add one-half package of gelatin which has been soaked in one-half cup of cold water for two hours, the juice of one lemon and stir until the gelatin is dissolved. Set the sauce pan in cold water and stir until the mixture begins to thicken; drop the apples in and mix gently, turn into a mould and let harden. Serve with whipped cream.