Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 pint of cold water
- one pint of port
- one tablespoonful of water
- one cupful of pulverized sugar
- one quart of apples stewed
- one box of nelson's gelatine
- two even pints of boiling water
- one large cupful of sugar
- three lemons
- one large dish
- six apples
- one lemon
- three eggs
- three heaping tea- spoonfuls of pulverized sugar
- four heap- ing tablespoon fills of sugar
- cinnamon
Directions
One box of Nelson's gelatine,, one pint of cold water. After the gelatine is dissolved, pour over it one pint of port, sherry or Maderia wine ; add two even pints of boiling water, one large cupful of sugar, a little stick cinnamon, and the juice of two or three lemons. Let it heat through thoroughly ; take from the fire, and strain into molds, or one large dish. Cut up into squares with a knife if you serve it in a large dish or in little glasses. Mrs. G. C. Ginty.
MISCELLANEOUS. APPLE MEEINGUE. Pare and core six apples; take one tablespoonful of water, one cupful of pulverized sugar, juice and grated rind of one lemon ; fill the cavity made by the core with the above mixture ; add a little butter to each apple. Cover the apples with the meringue (made of the beaten whites of three eggs, and three heaping tea- spoonfuls of pulverized sugar, well beaten together); put in the oven and brown. When cold, serve with whipped cream.
APPLE FLOAT— No. 1.
Steam apples and put them through the fruit press, and when cold sweeten to taste ; add the white of an egg, beaten to a stiff froth. Whip all together, and eat with sweet cream. Mrs. G. C. Ginty.
APPLE FLOAT— No. 2.
To one quart of apples stewed and well mashed,
138 THE GOOD CHEER COOK BOOK.
add the whites of three eggs, well beaten, and four heap- ing tablespoon fills of sugar. Beat together for fifteen minutes, and eat with sweet cream and nutmeg.
Mrs. M. S. Bailf.y.