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Stewed Apple for Vol-au-vent
From The economical cook book, 1905
Serves 6
When perfectly cold, fill the crust with the apples, put on the lid, and dust powdered sugar over it.
Presented as published in 1905. 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
472Calories
1 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein1 g
Carbohydrates116 g
Fiber4.4 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium334 mg
Calcium26 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.2 mcg
Choline13 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 81. The excerpt below is the record exactly as published.
Stewed Apple for Tol-au-vent. Pare, core and quarter ten pippins or other tart apples ; make a syrup of a pound of sifted sugar and a pint of water ; boil and skim it, lay the apples in it a few pieces at a time, and boil them until clear ; take them out with a perforated skimmer as they are done, and lay them in a deep dish ; put in more apples and proceed as before until all are done ; slice a lemon and add to the syrup, also a glass of wine
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