Apples a la Duchesse

Name: Apples a la Duchesse
Ingredients: from eight to ten large apples; a tablespoonful of rum; a little strawberry, raspberry, or apricot jam; very stiffly-whipped cream; chopped pistachio nuts; pine kernels

From Paper-bag cookery, 1911

Use sweet apples and allow to cool before adding jam and cream.

Presented as published in 1911. 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

3514Calories

62 gProtein

485 gCarbs

161 gFat

Full nutrition (34 nutrients)

Calories3514 kcal

Protein62 g

Carbohydrates485 g

Fiber36 g

Sugars303 g

Total Fat161 g

Saturated Fat33 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.5 g

Cholesterol178 mg

Sodium147 mg

Potassium4127 mg

Calcium649 mg

Iron11 mg

Magnesium356 mg

Phosphorus1560 mg

Zinc6.9 mg

Copper3.3 mg

Manganese3.2 mg

Vitamin D0.9 mcg

Vitamin C86 mg

Vitamin A501 mcg

Vitamin E2.6 mg

Vitamin K13 mcg

Vitamin B60.7 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.6 mg

Folate10 mcg

Choline90 mg

Caffeine0 mg

Alcohol4.6 g

Water1521 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 24. The excerpt below is the record exactly as published.

Apples a la Duchesse. — Take from eight to ten large apples ; wash and dry them. Then core with a proper apple-corer. Place a bit of cinnamon stick in each apple, and pour over them a tablespoonful of rum. Place them in a buttered bag and bake on a broiler. When quite done remove the cinnamon and fill the center of each apple with a little straw- berry, raspberry, or apricot jam. Cover the whole with very stiffly-whipped cream. Orna- ment with chopped pistachio nuts

Cook this with the app: pantry check, scaling, and the assistant.