Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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 teaspoonful of sugar
- a small bunch of thyme
- 8 apples
- 1 teaspoon- ful
- 3 cloves
- 2 quarts
- 6 good sticks of celery
- 2 tablespoonfuls
Directions
Materials. — 8 apples ; sugar, i lb. ; flour, b lb. ; fat, 4 oz. ; cloves, 24 ; baking-powder and salt, 1 teaspoon- ful each.
Directions. — Peel, halve, and core each apple, put in each a teaspoonful of sugar, and 3 cloves, and put the halves together again. Make pastry as in Lesson III., roll it out till a quarter of an inch thick, cut it in rounds, and make each apple into a dumpling. Flour a tin plate thickly, and bake for an hour quickly till the pastiy is done, then let them cook slowly in a cooler part.
LESSON XVII.— DINNER.
Celery Soup. Sausage Rolls. Rock Cakes. CELERY SOUP.
Materials. — Brown stock, 2 quarts ; 6 good sticks of celery ; onions, 2 ; pearl barley, 2 tablespoonfuls ; pepper, salt, and a small bunch of thyme, marjoram, and parsley.