Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1/2 pint of water
- 1/4 pound grocer's currants which have been washed
- 2 ounces of butter
- quarter some apples
- two lemons
Directions
Peel, core, and quarter some apples. Boil the peel and the cores with a few cloves in 1/2 pint of water, and sugar enough to sweeten it. Lay the apples in a pie-dish, mixing with them 1/4 pound grocer's currants which have been washed and dried in a cloth. Add to the liquor a glass of red wine and the grated rinds and juice of two lemons. Put this over the apples; slice in 2 ounces of butter; line the edges and top with light tart paste; bake 1 hour. When done, sift powdered loaf sugar on crust.