vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Aspic of Apples (Aspic de Pommes) a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
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
643Calories
36 gProtein
58 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein36 g
Carbohydrates58 g
Fiber2.9 g
Sugars10 g
Total Fat31 g
Saturated Fat8.5 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol225 mg
Sodium485 mg
Potassium347 mg
Calcium179 mg
Iron2 mg
Magnesium48 mg
Phosphorus292 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D1.6 mcg
Vitamin C2.5 mg
Vitamin A133 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate65 mcg
Choline170 mg
Caffeine0 mg
Water166 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 500. The excerpt below is the record exactly as published.
Aspic of Apples ( Aspic de Pommes) a la Walde Half cup apples (that have been cut in dices and cooked in half sugar and half water), half cup milk, one and a half cups cake crumbs, one tablespoon almond paste, six tablespoons dissolved Cox’s gelatine, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.