Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- six ounces of sugar
- three ounces of butter
- a pound of good boiling apples after they are pared
- five eggs
- four naples' biscuits
- 1 glassful
- 1 lemon
- 5 eggs
Directions
Weigh a pound of good boiling apples after they are pared and cored, and stew them to a perfectly smooth marmalade, with six ounces of sugar, and a spoonful or two of wine; stir them often that they may not stick to the pan. Mix with them while they are still quite hot, three ounces of butter, the grated rind and the strained juice of a lemon, and lastly, stir in by degrees the well-beaten yolks of five eggs, and a dessertspoonful of flour, or in lieu of the last, three or four Naples’ biscuits, or macaroons crushed small. Bake the pudding for a full half hour in a moderate oven, or longer should it be not quite firm in the middle. A little clarified butter poured on the top, with sugar sifted over, improves all baked puddings.
Apples 1 lb.; sugar, 6 oz.; wine 1 glassful; butter, 3 oz.; juice and rind, 1 lemon; 5 eggs: 1/2 hour, or more.
_Obs._—Many cooks press the apples through a sieve after they are boiled, but this is not needful when they are of a good kind, and stewed, and beaten smooth.