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Cabinet of Apples with Chartreuse, a la Henrietta
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
670Calories
34 gProtein
41 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein34 g
Carbohydrates41 g
Fiber0 g
Sugars29 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium79 mg
Potassium427 mg
Calcium201 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus183 mg
Zinc0.7 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C66 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline42 mg
Caffeine0 mg
Alcohol4.6 g
Water253 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 496. The excerpt below is the record exactly as published.
Cabinet of Apples with Chartreuse, a la Henrietta Pommes en Chartreuse, a la Henrietta Glaze a high mould with apple aspic and decorate with thin slices of colored apples. Glaze again with aspic. Fill with a chartreuse which is one and a half cups apple sauce, eight tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.