Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Syrup | not in our table | 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
- ten ounces of sugar will yield the sort of syrup we want
- one pint of water
- two tablespoonfuls of apricot jam
- a pint of weak syrup
- a teaspoonful of cornflour
- nine little darioles
Directions
3. Here, having procured enough apples for a nice compote — the number will obviously depend upon the
size of the fruit — ^it will be necessary to fP^^f wife make a pint of weak syrup with powdered
sugar and water ; ten ounces of sugar will yield the sort of syrup we want with one pint of water. Set this over the fire to simmer, flavour with a liqueur-glass of kirsch, then slip in the apples neatly pared and quartered. Cook gently till the pieces of apples are done, stopping before they break or become pulpy ; drain them with a perforated spoon from the syrup, and lay them on a glass compote-dish. Now put into the syrup two tablespoonfuls of apricot jam, another liqueur-glass of kirsch, a teaspoonful of cornflour, or creme de riz, and the juice of a lemon ; bring to the boil, and stir continually till the consistency attains that of thin treacle, after which cool, and strain it over the pieces of apple ; let the dish become as cold as possible, and serve. Whipped cream may of course be laid over the apples, or cream may be handed separately, accord- ing to taste.
4. For this little savoury' make a cheese cream (see No. 4, Menu iv.), and fill nine little darioles
with it by degrees, setting in each dariole, Creams with j^jgQ ^y degrees, as much minced picked
SltVi'lllvS CI let J <j J IT
Mornay. shrimps as the cream will dilute nicely. Let the moulds become firm, then turn them out, dish tastefully, and serve.