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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 boiled milk one well-beaten-np egg
- four pounds of apples
- one pound of sugar
- a pint of water
- one well-beaten-np egg
- eight eggs
- two forms
- one some rich kind of custard
- cinnamon
Directions
Cheap Custard.— A very cheap custard can be made by addino- to one pint of boiled milk one well-beaten-np egg and one o-ood sized teuspoonful of corn-flour. The milk should be first sweetened, and can be flavoured very cheaply by rubbing a few lumps of sugar on the outside of a lemon, or by havmg a few bay-leaves boiled in it. A rich yellow colour can be obtained by using a small quantity of yellow vegetable colouring extract, which, like the green colouring, is sold in bottles by all grocers. These' bottles are very cheap, as they last a long time. They simply give any kind of pudding a rich colouring without imparting any flavour whatever, and in this respect are very superior to safiron.
Apple Custard. — Good apple custard can only be made by using apples of a good flavour. When apples are in season, this dish can be made fairly cheaply, but it does not do to use those high-priced imported apples. Peel and take out the cores of about four pounds of apples, and let these simmer till they are quite tender in rather more than a pint of water. Add about one pound of sugar, or rather less if the apples ar*e sweet ; add a little powdered cinnamon, and mix all this with eight eggs, well beaten up; stir the mixture very carefully in a sauce- pan,'or better still in a good-sized jug placed in a saucepan, till it begins to thicken. This custard is best served in glasses, and a little cinnamon sugar can be shaken over the top. Nutmeg may be used instead of cinnamon, and by many is thought superior.
Cheese-cakes. — Cheese-cakes can be sent to table in two forms, the one some rich kind of custard or cream placed in little round pieces of pastry, or we can have a so-called cheese- cake baked in a pie-dish, the edges only of which are lined with pufl" paste. We can also have cheese-cakes very rich and cheese-cakes very plain. The origin of the name cheese-cake is that originally they were made from curds used in making cheese. Probably most people consider that the cheese-cakes made from curds are superior, and in the North of England, and especially in Yorkshire, where curds are exposed for sale in the windows at so much a pound, very delicious cheese-cakes can be made, but considerable difliculty will be experienced if we attempt to make home-made curds from London milk. Curds are made