Apple Hedgehog
From Puddings and Pastry à la Mode, 1889
Serve with custard sauce.
Presented as published in 1889. 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
941Calories
16 gProtein
213 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories941 kcal
Protein16 g
Carbohydrates213 g
Fiber18 g
Sugars172 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium150 mg
Potassium1379 mg
Calcium128 mg
Iron2.8 mg
Magnesium67 mg
Phosphorus348 mg
Zinc2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C56 mg
Vitamin A189 mcg
Vitamin E1.8 mg
Vitamin K8.5 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate47 mcg
Choline340 mg
Caffeine0 mg
Water1263 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Apple Hedgehog. Peel and core three pounds of apples, without being divided, and stew in syrup till tender. Drain them then from the syrup, and fill them with apricot jam, and arrange them in layers in B 2 4 PUDDINGS AND PASTRY the shape of a hedgehog. Stew down three pounds more of the apples till smooth and dry, and fill up all the spaces between the whole apples with this ; beat the whites of two eggs to a stiff froth, with a tablespoonful of sugar, and spread it very evenly all over the apple, sift some castor sugar
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