vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Chartreuse
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons. Time to bake: one hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
340Calories
9 gProtein
66 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein8.6 g
Carbohydrates66 g
Fiber3.5 g
Sugars36 g
Total Fat5.7 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium64 mg
Potassium496 mg
Calcium221 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus225 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C9.9 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate69 mcg
Choline39 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 142. The excerpt below is the record exactly as published.
Apple Chartreuse.— Boil gently a cup- ful of the best rice and a little finely-gTated lemon-rind in a quart of milk, until the rice is tender and the milk absorbed in it ; add sugar to taste. Then take eight or ten apples, and core -n-ithout breaking them : put them in a dish with a little raspberry or red currant jam in each hollow, and place the rice between the apples until the dish is full. Brush the whole over with the white of an egg, and sift a little sugar
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