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Aspic of Orange (Aspic d’ Orange) a la Charlotte
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
717Calories
31 gProtein
59 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein31 g
Carbohydrates59 g
Fiber0 g
Sugars49 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium70 mg
Potassium489 mg
Calcium205 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus191 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C38 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline40 mg
Caffeine0 mg
Alcohol2.3 g
Water225 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 529. The excerpt below is the record exactly as published.
Aspic of Orange (Aspic d’ Orange) a la Charlotte Glaze a ring mould with aspic and decorate with little clefts of orange, one on top of another around the bottom of the mould, and fill with the orange charlotte. Orange Charlotte. One cup orange juice, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.