Vol-au-Vent de Pommes a la Reine

Name: Vol-au-Vent de Pommes a la Reine
Ingredients: Two pounds of Apples; Four ounces of Castor Sugar; One gill of Water; One tablespoonful of Lemon-juice; The Rind of a Lemon (grated)

From High-class cookery recipes, 1897

Whipped cream can be used for the top instead of the meringue.

Presented as published in 1897. 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

922Calories

4 gProtein

246 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories922 kcal

Protein4 g

Carbohydrates246 g

Fiber22 g

Sugars209 g

Total Fat1.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium996 mg

Calcium185 mg

Iron1.5 mg

Magnesium54 mg

Phosphorus113 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C171 mg

Vitamin A21 mcg

Vitamin E0.7 mg

Vitamin K5.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate16 mcg

Choline40 mg

Caffeine0 mg

Water1001 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 63. The excerpt below is the record exactly as published.

Vol-au-Vent de Pommes a la Reine. Ingredients. Two pounds of Apples. Four ounces of Castor Sugar. 198 HiaH-OLASS COOKERYo One gill of Water. One tablespoonful of Lemon-juice, The Rind of a Lemon (grated)

Cook this with the app: pantry check, scaling, and the assistant.