Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces of butter in a saucepan
- one-half cupful of sugar to the water in which the figs were cooked
- a cupful of brown sugar
- five peeled
- eight quick cooking tart apples
Directions
Caramel Apples. — Put four ounces of butter in a saucepan, with a cupful of brown sugar and a generous dusting of cin- namon. When hot, throw in five peeled and quartered apples and toss and stir until well colored. Cool, arrange on a serving dish, sprinkle with sugar, and garnish with cubes of bright tinted jelly and crystalized mint leaves.
Mapled Apples. — Core and pare six or eight quick cooking tart apples. Let simmer in a cupful each of maple sugar and water, boiled together for two or three minutes, until -nearly tender, turning the apples often to avoid breaking. Set the apples in an enamelled pan and press into them chopped al- monds, dredge with grated maple sugar and brown. Serve warm with whipped cream.
Stewed Crab Apples. — Wash well, put into stew kettle with just a little water, and stew until very soft. Rub through a colander to remove skins and seeds. Sweeten to taste.
To Prepare Fresh Pineapple. — Cut the pineapple in slices about an inch thick. Peel each one, and cut the fruit in small pieces, rejecting the hard center; add sugar and let it stand over night, or several hours at least to make juice.
Sugared Figs. — Select the bag figs, wash them well, and put them over the fire in enough cold water to cover them. Bring very slowly to a boil, and cook at a simmer for about two hours, or until the figs are very tender. Take these out, add one-half cupful of sugar to the water in which the figs were cooked, and let this boil to rather thick syrup. Pour it over^the figs'; and put where they will become ice cold. Just before serving heap whipped cream upon them.
To Serve Grape Fruit. — Cut in half ; remove the seed ; fill in with powdered sugar; add a number of maraschino cherries and pour over each a few spoonfuls' of maraschino cordial off of cherries.