Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Dumpling | 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 pint of milk
- a piece of crust
- 4 eggs
- 1 lemon
- 20 cheesecakes
- 1 dozen large apples
- 1 small teacupful of cold water
- 7 persons
- 6 apples
- 4 persons
- one dumpling
Directions
_Ingredients._—½ lb. of apple pulp, ¼ lb. of sifted sugar, ¼ lb. of butter, 4 eggs, the rind and juice of 1 lemon. _Mode._—Pare, core, and boil sufficient apples to make ½ lb. when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty-pans with puff-paste; put in the mixture, and bake about 20 minutes.—_Time._—About 20 minutes. _Average cost_, for the above quantity, with the paste, 1_s._ 6_d._ _Sufficient_ for about 18 or 20 cheesecakes. _Seasonable_ from August to March.
APPLE CUSTARD, Baked.
_Ingredients._—1 dozen large apples, moist sugar to taste, 1 small teacupful of cold water, the grated rind of 1 lemon, 1 pint of milk, 4 eggs, 2 oz. of loaf sugar. _Mode._—Peel, cut, and core the apples; put them into a lined saucepan with the cold water, and, as they heat, bruise them to a pulp; sweeten with moist sugar, and add the grated lemon-rind. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. The above proportions will make rather a large dish. _Time._—25 to 35 minutes. _Average cost_, 1_s._ 6_d._, if fruit has to be bought. _Sufficient_ for 6 or 7 persons. _Seasonable_ from August to March.
APPLE DUMPLINGS, Baked (Plain family Dish).
_Ingredients._—6 apples, suet-crust, sugar to taste. _Mode._—Pare and take out the cores of the apples with a scoop, and make a suet-crust with ¾ lb. of flour to 6 oz. of suet; roll the apples in the crust, previously sweetening them with moist sugar, and taking care to join the paste nicely. When they are formed into round balls, put them on a tin, and bake them for about ½ hour, or longer, should the apples be very large; arrange them pyramidically on a dish, and sift over them some pounded white sugar. These may be made richer by using puff-paste instead of suet-crust. _Time._—From ½ to ¾ hour, or longer. _Average cost_, 1½_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from August to March, but flavourless after the end of January.
APPLE DUMPLINGS, Boiled.
_Ingredients._—6 apples, suet-crust, sugar to taste. _Mode._—Pare and take out the cores of the apples with a scoop; sweeten, and roll each apple in a piece of crust, made with ¾ lb. of flour to 6 oz. of suet, and be particular that the paste is nicely joined. Put the dumplings into floured cloths, tie them securely, and place them in boiling water. Keep them boiling from ¾ to 1 hour; remove the cloths, and send them hot and quickly to table. Dumplings boiled in knitted cloths have a very pretty appearance when they come to table. The cloths should be made square, just large enough to hold one dumpling, and should be knitted in plain knitting, with _very coarse_ cotton. _Time._—¾ to 1 hour, or longer should the dumplings be very large. _Average cost_, 1½_d._ each. _Sufficient_ for 4 persons. _Seasonable_ from August to March, but flavourless after the end of January.