vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Chartreuse in Aspic, a la Eldora
From The Swedish, French, American cook book, 1918
Serves 2
Serve with fruit sauce.
Presented as published in 1918. 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
752Calories
30 gProtein
54 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein30 g
Carbohydrates54 g
Fiber2 g
Sugars41 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol134 mg
Sodium430 mg
Potassium431 mg
Calcium239 mg
Iron1.2 mg
Magnesium74 mg
Phosphorus251 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E5.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline50 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 507. The excerpt below is the record exactly as published.
Almond Chartreuse in Aspic, a la Eldora Chartreuse d’ Amandes en Aspic, a la Eldora Six tablespoons dissolved Cox’s gelatine, half cup sherry, four tablespoons chopped almonds, four tablespoons sugar, one and a half cups whipped cream
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