Apples a la Bercy

Name: Apples a la Bercy
Ingredients: 3 oz. COX’S INSTANT POWDERED GELATINE; 1/2 pint stewed apples; Juice of 1 orange; Juice and rind of 1 lemon; About 5 ozs. sugar; 2 whites of eggs; 1/2 pint whipping cream; 1 gill water; Carmine

From Cox's manual of gelatine cookery (copyright), 1938

Serve plain or with custard made from the yolks of the eggs.

Presented as published in 1938. 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

2123Calories

93 gProtein

239 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories2123 kcal

Protein93 g

Carbohydrates239 g

Fiber12 g

Sugars160 g

Total Fat94 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol613 mg

Sodium433 mg

Potassium1094 mg

Calcium363 mg

Iron4.8 mg

Magnesium82 mg

Phosphorus444 mg

Zinc2.3 mg

Copper2.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C162 mg

Vitamin A164 mcg

Vitamin E1.2 mg

Vitamin K5.9 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.5 mg

Folate129 mcg

Choline332 mg

Caffeine0 mg

Water807 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.

APPLES A LA BERCY. Six to eight persons 3 oz. COX’S INSTANT POWDERED GELATINE # pint stewed apples Juice of I orange Juice and rind of $ lemon About 5 ozs. sugar 2 whites of eggs 4 pint whipping cream 1 gill water Carmine

Cook this with the app: pantry check, scaling, and the assistant.