Apples a la Dauphine
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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
569Calories
2 gProtein
142 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein2.4 g
Carbohydrates142 g
Fiber12 g
Sugars112 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium82 mg
Potassium858 mg
Calcium50 mg
Iron0.8 mg
Magnesium41 mg
Phosphorus106 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate3.2 mcg
Choline32 mg
Caffeine0 mg
Alcohol4.6 g
Water815 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 44. The excerpt below is the record exactly as published.
Apples a la Dauphine. — Here are two recipes for apples, both are from Miss Adeane’s manuscript book, a “transla- tion of Louis Philippe’s receipt for Pommes a la Dauphine, Chateau d’Eu, Sept. 1843.” Peel and core 2 lbs. apples, taking care to keep them whole. Put them into a buttered stew-pan with a very * Sobriety is indispensable for success in a land where raw spirits are so cheap and harmful. Young men should be more warned of this before coming out, 102 APPLES AND CHUTNIBS April little water, a piece of cinnamon, a spoonful of cognac brandy and a little sugar. Put the stew-pan on a gentle fire to keep them whole ; when done place them in a mould large enough to let them rise. Put into each apple a little apricot marmalade and a small piece of candied lemon or orange-peel
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