Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- six ounces of sugar
- a piece of bread one-quarter of an inch thick that will fit the bottom
- a piece of bread dipped in butter
- three dozen tart apples
- one lemon
- lemon peel
Directions
Pare about three dozen tart apples, or less, according to the size of family. Cut them into quarters and place in a sauce pan with half a glass of water and the peel of one lemon. Put on the fire and cook slowly until the apples are tender. Remove the lemon peel and add six ounces of sugar, then go on cooking until the quantity is reduced to one-half, stirring from time to time to prevent burning. Butter a tin mould and cut a piece of bread one-quarter of an inch thick that will fit the bottom. Cut strips of bread of the same thickness about an inch wide. Dip the pieces of bread in melted butter, line the mould with them and pour in one-half the quantity of apples, then a layer of peach or orange marmalade and over this the remainder of the apples. Cover with a piece of bread dipped in butter and bake in a moderate oven for one hour. Turn out of the mould and serve cold with cream.