Apple Almond Pudding Cabinet a la Emma
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Garnish with sweetened whipped cream and almond paste flowers.
Presented as published in 1924. 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
2041Calories
49 gProtein
340 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories2041 kcal
Protein49 g
Carbohydrates340 g
Fiber7.1 g
Sugars297 g
Total Fat60 g
Saturated Fat19 g
Monounsaturated Fat29 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol76 mg
Sodium1755 mg
Potassium1986 mg
Calcium1461 mg
Iron4.2 mg
Magnesium280 mg
Phosphorus1371 mg
Zinc6.4 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A795 mcg
Vitamin E18 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)4.8 mg
Folate188 mcg
Choline36 mg
Caffeine0 mg
Water813 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 107. The excerpt below is the record exactly as published.
Apple Almond Pudding Cabinet a la Emma Pouding de Pomme aux Amandes Cabinet a la Emma One cup of apple aspic, four cups of white apple sauce, one cup of chopped almond paste, sugar to taste, two spoons of brandy if such is at hand, apples for decoration, and twelve spoons of dissolved Cox’s gelatine
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