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Chartreuse of Apple (Chartreuse de Pomme) a la Chantilly
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
590Calories
20 gProtein
34 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein20 g
Carbohydrates34 g
Fiber0 g
Sugars24 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium47 mg
Potassium370 mg
Calcium190 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus172 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C44 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)0.1 mg
Folate10 mcg
Choline36 mg
Caffeine0 mg
Alcohol4.6 g
Water207 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 498. The excerpt below is the record exactly as published.
Chartreuse of Apple ( Chartreuse de Pomme) a la Chantilly Take to one cup apple sauce four tablespoons dissolved Cox’s gelatine, sweeten and flavor with brandy, color half with green fruit coloring and the other half leave the natural color; put in small plain moulds that have been glazed with apple aspic; first a strip of green then a strip of white; add aspic and fill with the apple chartreuse. Apple Chartreuse. Mix together one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, last add one and a half cups whipped cream
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