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Aspic of Apples (Aspic de Pommes) a la Emma Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with spun sugar.
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
6 gProtein
101 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein6.2 g
Carbohydrates101 g
Fiber7.5 g
Sugars68 g
Total Fat22 g
Saturated Fat6 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol0 mg
Sodium393 mg
Potassium454 mg
Calcium165 mg
Iron4.6 mg
Magnesium68 mg
Phosphorus156 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.7 mcg
Vitamin E2.9 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate33 mcg
Choline35 mg
Caffeine7.1 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 500. The excerpt below is the record exactly as published.
Aspic of Apples ( Aspic de Pommes) a la Emma Charlotte Four cups dices of apples — color part with the orange coloring for the decoration, three tablespoons chopped almonds, four cups cake
Cook this with the app: pantry check, scaling, and the assistant.