vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Fortress
From The new practical housekeeping, 1890
Serves 1
An elegant dessert to serve.
Presented as published in 1890. 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
937Calories
3 gProtein
233 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories937 kcal
Protein2.8 g
Carbohydrates233 g
Fiber13 g
Sugars216 g
Total Fat6.7 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Cholesterol19 mg
Sodium9.9 mg
Potassium363 mg
Calcium170 mg
Iron1 mg
Magnesium26 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C136 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline19 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 242. The excerpt below is the record exactly as published.
Apple Fortress. — Take good, firm apples, that will not fall to pieces when cooked, and cut into oblong shapes two inches long and one inch thick ; put into a dish', sprinkle them well with white sugar, cover closely and let stand overnight. Next day place carefully in preserving kettle or pan with more sugar and water FRtJIT. 291 and shred lemon peel, and cook gently over slow fire until done, but take care not to do them too soft. When cold build the pieces in shape of a tower with castellated top, fill inside with lumps of jelly, and on top place candied cannon, surrounded with a "ditch" of whipped cream
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