vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apples a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with spun sugar around.
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
615Calories
8 gProtein
32 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein7.6 g
Carbohydrates32 g
Fiber0 g
Sugars21 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium19 mg
Potassium371 mg
Calcium238 mg
Iron0.1 mg
Magnesium27 mg
Phosphorus211 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water165 g
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.
akes a la Pari¬ sienne]. Fill with an apple cream; to one cup whipped cream two tablespoons apple sauce, flavor with brandy, sweeten to taste, decorate all around with little scooped-out apples
Cook this with the app: pantry check, scaling, and the assistant.