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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mace | 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
- 3 slices of bread
- 1 tablespoonful of oil
- 9 slices of bread
- 1 tablespoonful of minced lemon-peel
- 2 tablespoonfuls of juice
- 12 anchovies
- 2 persons
- 2 dozen anchovies
- 6 good-sized apples
- 6 persons
- mace
- cayenne
- nutmeg
Directions
_Ingredients._—Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for potted anchovies. Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast.
ANCHOVIES, Fried.
_Ingredients._—1 tablespoonful of oil, ½ a glass of white wine, sufficient flour to thicken; 12 anchovies. _Mode._—Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour. _Time._—½ hour. _Average cost_, for this quantity, 9_d._ _Sufficient_ for 2 persons. _Seasonable_ all the year.
ANCHOVIES, Potted, or Anchovy Butter.
_Ingredients._—2 dozen anchovies, ½ lb. of fresh butter. _Mode._—Wash the anchovies thoroughly; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully exclude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace, cayenne, and nutmeg to taste.
APPLE CHARLOTTE, a very simple.
_Ingredients._—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. _Mode._—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than ¾ hour; turn the charlotte on a dish, sprinkle sifted sugar over, and serve. _Time._—¾ hour, or a few minutes longer. _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from August to March.