vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Sponge (Pate molle aux Pommes) a la Benoria
From The Swedish, French, American cook book, 1918
Serves 2
Can be decorated with apples at the bottom of the mould in aspic.
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
427Calories
25 gProtein
81 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories427 kcal
Protein25 g
Carbohydrates81 g
Fiber4.1 g
Sugars75 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium61 mg
Potassium220 mg
Calcium29 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline17 mg
Caffeine0 mg
Alcohol2.3 g
Water213 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.
pple Sponge {Pate molle aux Pommes ) a la Benoria Four eggs, half cup sugar, seven tablespoons dissolved Cox’s gelatine, half cup apple juice, juice of half lemon, one tablespoon brandy, two cups cooked apples
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