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Pommes a la Dauphine
From The "A1" cookery book, 1901
Serves 2
This sweet is particularly good when iced.
Presented as published in 1901. 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
377Calories
1 gProtein
95 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories377 kcal
Protein1.4 g
Carbohydrates95 g
Fiber7.3 g
Sugars79 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium427 mg
Calcium50 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A9.4 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate1.2 mcg
Choline17 mg
Caffeine0 mg
Alcohol2.3 g
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 76. The excerpt below is the record exactly as published.
Pommes a la Dauphine. — Peel and take out the core from 2 lbs. of apples, taking care to keep them whole, put them into a stew-pan, buttered at the bottom, add a very little water, a piece of cinnamon, a tablespoon of brandy, and 2 oz. sugar ; put the stew-pan on a gentle fire to keep the apples whole ; when done take them off the fire and place them in a mould or deep dish, the contents should rise rather above the level of it ; put into each apple a spoonful of apricot or any other jam
Cook this with the app: pantry check, scaling, and the assistant.