Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- a teaspoonful of sherry to each apple
- 10 good sized sound apples
- 1/2 tumbler of seeded raisins
Directions
A recipe from a written recipe book compiled from Mrs. R. O. Pritchard’s collected and original recipes, of New Orleans, by Mrs. Theodore Shute, New Orleans, 1894.
_Contributed by Mr. Herbert L. Clark, Philadelphia, Pa._
Take 10 good sized sound apples (not sweet). Core them, removing as much of the inside as possible without making too thin. Chop fine two of the same kind of apples, also ½ tumbler of seeded raisins, ¼ of pecans after being picked out, the raisins cut with scissors, the pecans chopped fine. Mix with them butter and sugar and stuff the apples. Bake and add a teaspoonful of sherry to each apple. Serve with whipped cream, to which add a little sherry, the cream put over the apples. After placing in dish mount top of each with candied cherry.