Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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 teaspoon of lemon extract
- four tablespoons of cold water
- one tablespoon of butter
- one cup of boiling water
- a teaspoon of salt
- four tart apples in just enough water to prevent burning
- four level tablespoons of cornstarch
- one level tablespoon of flour
- three eggs separately
- two hundred
- salt
Directions
Pare, core and cook four tart apples in just enough water to prevent burning. Pass through a sieve, sweeten to taste and add one teaspoon of lemon extract. Sift together four level tablespoons of cornstarch and one level tablespoon of flour, dis- solve in four tablespoons of cold water. Melt one tablespoon of butter and add one-fourth of a teaspoon of salt, pour in one cup of boiling water, add the flour and cornstarch mixture and cook until clear. Add the apple pulp, remove from the fire, stir thor- oughly. Beat three eggs separately, add first the yolks to the apple mixture and lastly the whites of the eggs. Pour into a shallow baking dish and bake in a moderately hot oven until puffed up and brown. Serve at once.
Two Hundred and Nine Ways of Preparing the Apple. 27