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Bavarian of Apple, a la Ericsson Hammond
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
741Calories
30 gProtein
63 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein30 g
Carbohydrates63 g
Fiber1.5 g
Sugars50 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium76 mg
Potassium484 mg
Calcium208 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus188 mg
Zinc0.8 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C68 mg
Vitamin A333 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline44 mg
Caffeine0 mg
Alcohol4.6 g
Water328 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 493. The excerpt below is the record exactly as published.
Bavarian of Apple, a la Ericsson Hammond Pomme Bavaroise, a la Ericsson Hammond Glaze a ring mould with apple aspic and fill about one inch thick with the compote; then fill with the bavarian; leave on ice until cold. When ready to serve, dip in warm water, turn out on a platter on a paper doily and serve with whipped cream. Compote of Apple. Take one cup of fine apple sauce, flavor with brandy, add to each cup of apple sauce four tablespoons of dissolved Cox’s gelatine; color a little with the pink coloring. Bavarian of Apple. Half cup apple juice, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, three tablespoons powdered sugar, one cup cut-up apples that have been cooked, one and a half cups whipped cream
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