vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apples (a la Portugaise)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: about twenty minutes. Sufficient for five or six persons.
Presented as published in 1892. 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
494Calories
0 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein0.5 g
Carbohydrates128 g
Fiber2.1 g
Sugars122 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.6 mg
Potassium148 mg
Calcium15 mg
Iron0.2 mg
Magnesium8 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline6.4 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 155. The excerpt below is the record exactly as published.
Apples (a la Portugaise) .—Peel and coi-e, without dividing, half a dozen large baking apples. Put into a stewpan a cupful ef sugar and a cupfid of water, place it on the fire, and when the scum rises, put the apples in, and let them simmer very gently tmtil they are tender throughout. Lay them in a glass dish, coloiu- the syrup with a few drops of j^repared cochinesil, and pour it round them, and lay on the top of each apple a spoonful of bright-colomed jam.
Cook this with the app: pantry check, scaling, and the assistant.