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Apple Aspic (Aspic de Pomme)
From The Swedish, French, American cook book, 1918
Serves 8
Used for glazing and lining moulds for fancy apple desserts.
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
232Calories
3 gProtein
56 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein3.2 g
Carbohydrates56 g
Fiber2.1 g
Sugars52 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium141 mg
Calcium15 mg
Iron0.2 mg
Magnesium8.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline6.4 mg
Caffeine0 mg
Alcohol1.2 g
Water234 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 486. The excerpt below is the record exactly as published.
Apple Aspic (Aspic de Pomme ) Peel and core six apples; put in a large pan with two cups water, one and a half cups sugar, juice of one lemon and a little of the rind; let simmer slowly until the apples are well done and the juice becomes nice and clear. Carefully remove the apples, which can be used for other desserts; strain and measure the juice. To one and a half cups of the syrup take one small package Cox’s gelatine that has been dissolved in one and a half cups cold water, add two tablespoons brandy
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