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Apples with Almond in Aspic, a la Camille
From The Swedish, French, American cook book, 1918
Serves 2
Dip in warm water to serve with whipped cream.
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
833Calories
32 gProtein
70 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories833 kcal
Protein32 g
Carbohydrates70 g
Fiber1.7 g
Sugars58 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol148 mg
Sodium110 mg
Potassium564 mg
Calcium366 mg
Iron0.6 mg
Magnesium58 mg
Phosphorus330 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C3.6 mg
Vitamin A371 mcg
Vitamin E2.8 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline67 mg
Caffeine0 mg
Alcohol4.6 g
Water307 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 495. The excerpt below is the record exactly as published.
Apples with Almond in Aspic, a la Camille Pommes aux Amandes en Aspic, a la Camille Slice and cut apples, color some green and some red. Glaze mould with apple aspic and decorate with a rose made from the red, white, and green apples; fill. Filling. One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, three tablespoons almond paste, one cup of little dices of cooked apples, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.