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Apples a la Cornucopia
From The Swedish, French, American cook book, 1918
Serves 6
Serve on a paper doily with whipped cream or hot with hard sauce.
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 503. The excerpt below is the record exactly as published.
brandy, sweeten to taste, decorate all around with little scooped-out apples (that have been cooked and colored in different shades — such as green, pink, and some left white — dipped in boiling sugar and left on an oiled marble table to get cold), and in the centre with whipped cream. Serve one on top of another — the higher it is the more attractive the dessert will be. Garnish with spun sugar around. Apples ( Pommes ) a la Cornucopia Cut apples in large quarters; cook in half sugar and half water, lemon juice, and brandy; take out of the juice. When cold, leave on a broiler to drain. Roll pastry very thin
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Cook this with the app: pantry check, scaling, and the assistant.