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Chartreuse of Apple with Pignolias
From The Swedish, French, American cook book, 1918
Serves 2
Turn out on a paper doily, decorate with pignolia nuts made into daisies and a currant in the centre.
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
781Calories
32 gProtein
42 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein32 g
Carbohydrates42 g
Fiber0 g
Sugars28 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium75 mg
Potassium458 mg
Calcium256 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus229 mg
Zinc0.9 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C44 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline50 mg
Caffeine0 mg
Alcohol4.6 g
Water244 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 497. The excerpt below is the record exactly as published.
Chartreuse of Apple with Pignolias Chartreuse de Pommes aux Noisettes de Pin One cup apple sauce, four tablespoons chopped pignolias, two tablespoons brandy, sweeten to taste, seven tablespoons dissolved Cox’s gelatine, stir on ice until commencing to thicken, add two cups whipped cream
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