vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Apple Hedgehog
From Handbook of practical cookery, 1886
Serves 3
To be eaten cold.
Presented as published in 1886. 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
501Calories
9 gProtein
99 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein8.5 g
Carbohydrates99 g
Fiber6.3 g
Sugars81 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium10 mg
Potassium432 mg
Calcium70 mg
Iron1.1 mg
Magnesium62 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A6 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate2.9 mcg
Choline13 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 115. The excerpt below is the record exactly as published.
APPLE HEDGEHOG — CHANTILLY. 173 a strainer over the eggs. Stir this mixture well together and pour it into a jug. Place the jug in a pan of boiling water, and stir its contents until the eggs begin to thicken ; but take care they do not curdle. When cold, pour the custard into the glasses, and grate over the top a little nutmeg. NOTE.— To the above quantity one table-spoonful of brandy may be added if desired. Apple Hedgehog. — Two pounds apples, one quarter pound sugar, two ounces almonds, four table-spoonfuls of marma- lade, one gill cold water, the whites of two eggs
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