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Apple Chartreuse (Chartreuse de Pommes) a la Royale
From The Swedish, French, American cook book, 1918
Serves 2
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
631Calories
30 gProtein
34 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein30 g
Carbohydrates34 g
Fiber0 g
Sugars24 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium70 mg
Potassium372 mg
Calcium197 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus177 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C44 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline40 mg
Caffeine0 mg
Alcohol4.6 g
Water208 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 494. The excerpt below is the record exactly as published.
Apple Chartreuse {Chartreuse de Pommes ) a la Royale Glaze mould with apple aspic; decorate with little green, red, and white apples that have been scooped out from apples and cooked in half sugar and half water. Fill with aspic as high as the apples then make the chartreuse filling which is one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste. Stir on ice until it thickens, then add one and a half cups whipped cream
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