Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 1 pint milk
- a piece of butter the size
- a piece of sugar
- a teaspoonful of apricot preserve upon
- a pint of milk
- a pinch of cinnamon- powder
- 2 ozs
- 6 apples
- one side to cool
- 2 yolks
- 5 eggs
- 6 ozs
- cinnamon
Directions
Eccles Cakes.
These are generally made from the scraps or cuttings of puff paste. Roll out as for Banbury ; cut out with a smaller cutter ; mix together \\ lb. currants well cleaned, and \ lb. brown raw sugar, a little ground nutmeg, and 2 ozs. finely chopped lemon- peel. Place a little of the mixture on each piece of paste, fold up in a round shape, roll out round, say two inches in diameter, sugar over, and bake in a moderate oven.
French Apple-turnovers-
Peel and core 6 apples, put them in a stewpan with \ lb. of sugar, a piece of butter the size or a walnut, the rind of a lemon rubbed on a piece of sugar ; add an eggcupful of water, and let the apples stew for 15 minutes, frequently shaking them up to prevent burning ; stand them on one side to cool. Line some small round patty-pans with short paste, or pastry-cuttings ; put in 2 or 3 of the quarters of apples ; put a teaspoonful of apricot preserve upon them, and cover them in with puff paste cut out with a round cutter the same as for mince-pies ; pinch the outer edge all round with the finger and thumb in the form of a cord, or the same as you would shortbread ; wash the turnovers with white of egg and water, dredge with fine sugar, slightly sprinkle with water, and bake in a moderate oven. This kind of turnover can be made from any sort of fruit, using a little of the same kind of preserve ; but plums or peaches should be stoned before being put into the turnover ; they can be made any size, for one, two, or more persons.
Brandy-Bread Tartlets-
Beat up 2 yolks and 5 eggs, dissolve 6 ozs. butter in a pint of milk, and pour it hot over 1 lb. bread crumbs ; when cold pour in the eggs, add \ lb. sugar, \ lb. sultanas, a few gratings of nutmeg, and a glass of brandy ; line patty-pans with puff paste cuttings, put in a spoonful of the mixture, and bake in a good oven.
Chocolate Tarts-
Prepare a custard of 2 ozs. chocolate, a pinch of cinnamon- powder, 2 ozs. finely chopped lemon-peel, \ lb. sugar, 2 ozs. ground rice, 1 pint milk, and 5 eggs ; beat the eggs, and steadily mix all the ingredients together, and stir over the fire until it thickens as an ordinary custard, but do not let it boil or curdle ; let it cool, and then pour into patty pans lined with puff paste ; bake in a sound oven.
Digitized by