Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| 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
- a pound of fat salt pork
- a cup of boiling water
- quarter eight nice tart apples
- two crusts together
- two hundred
Directions
Peel and quarter eight nice tart apples (Greenings are the best), and slice in strips about half a pound of fat salt pork, and mix a nice light biscuit dough. Then take an iron kettle and lay strips of the pork across the bottom about half an inch apart ; then lay on that loosely some of the quartered apples, then sugar and cinnamon, then slice your biscuit dough in strips about the same as the pork and crosswise, leaving about an inch between each strip. Repeat this operation until you have used up your material, having the biscuit dough on top. Then pour down the side of the kettle carefully a cup of boiling water, cover and cook slowly for one hour and a half, adding boiling water when neces- sary. This is delicious when served with whipped cream.
General Rules. — Have everything cold; do not make the dough too moist; use pastry flour if possible; roll only once. Paste kept on ice over night becomes much more flaky than when first made.
To prevent the lower crust from becoming soaked, brush over with white of egg. Brush the edge with unbeated white of egg or water and press the two crusts together with the thumb and finger, a pastry roller or the tines of a fork. Always leave
Two Hundred and Nine Ways of Preparing the Apple. 45
an opening in the center of the upper crust that the steam may escape. Bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven.
Let pies cool upon plates on which they are made, be- cause slipping them onto cold plates develops moisture, which always destroys the crispness of the lower crust.