Apples a la Prangipane
From Hilda's diary of a Cape housekeeper, 1902
This quantity fills a large dish.
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
1163Calories
23 gProtein
150 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1163 kcal
Protein23 g
Carbohydrates150 g
Fiber12 g
Sugars114 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol179 mg
Sodium224 mg
Potassium1912 mg
Calcium720 mg
Iron1.9 mg
Magnesium115 mg
Phosphorus714 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C37 mg
Vitamin A175 mcg
Vitamin E0.7 mg
Vitamin K8.2 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)2.4 mg
Folate192 mcg
Choline117 mg
Caffeine0 mg
Water1324 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 Prangipane. — The other (Pommes a la Frangipane) is as follows — Peel 5 or 6 moderate-sized apples and core. Lay in a dish and put over them a layer of apricot jam. Put 2 ozs. arrowroot in a stew-pan with a little powdered sugar, a pint of milk, and a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.