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Chartreuse of Almond
From The Swedish, French, American cook book, 1918
Serves 2
Serve with strawberries and rosettes of meringue.
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
500Calories
16 gProtein
26 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein16 g
Carbohydrates26 g
Fiber1.1 g
Sugars18 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol89 mg
Sodium36 mg
Potassium250 mg
Calcium166 mg
Iron0.6 mg
Magnesium47 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Alcohol6.9 g
Water91 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 510. The excerpt below is the record exactly as published.
Chartreuse of Almond ( Chartreuse d’ Amandes) a la Maria Three cups lemon aspic, three tablespoons brandy, three table¬ spoons dissolved Cox’s gelatine, six tablespoons chopped almond paste, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.