Apple Hedgehog
From Puddings and pastry à la mode, 1889
Custard sauce may be served round it.
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
1106Calories
23 gProtein
219 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1106 kcal
Protein23 g
Carbohydrates219 g
Fiber21 g
Sugars169 g
Total Fat26 g
Saturated Fat4.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol372 mg
Sodium158 mg
Potassium1602 mg
Calcium208 mg
Iron4 mg
Magnesium145 mg
Phosphorus485 mg
Zinc2.9 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C58 mg
Vitamin A191 mcg
Vitamin E9 mg
Vitamin K8.5 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.4 mg
Folate60 mcg
Choline355 mg
Caffeine0 mg
Water1271 g
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 1. 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 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 over, cut some sweet almonds
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