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Pommes a la Duchesse
From Soyer's standard cookery, 1912
Serves 3
Use sweet apples.
Presented as published in 1912. 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
589Calories
5 gProtein
73 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein4.8 g
Carbohydrates73 g
Fiber7 g
Sugars53 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.2 g
Cholesterol80 mg
Sodium19 mg
Potassium604 mg
Calcium85 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus146 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A9.6 mcg
Vitamin E0.3 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline17 mg
Caffeine0 mg
Alcohol1.5 g
Water468 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 198. The excerpt below is the record exactly as published.
Pommes 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 cinna- mon stick in each apple, and pour over them a tablespoonful of rum. Place them in a buttered bag and bake on a grid. When quite done remove the cinnamon and fill the center of each apple with a little strawberry, raspberry, or apricot jam. Cover the whole with very stiffly-whipped cream. Ornament with chopped pistachio nuts and pine kernels
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