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Chartreuse of Caramel (Chartreuse au Caramel) a l’Anglaise
From The Swedish, French, American cook book, 1918
Serves 6
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
281Calories
10 gProtein
24 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories281 kcal
Protein9.8 g
Carbohydrates24 g
Fiber0 g
Sugars18 g
Total Fat15 g
Saturated Fat8.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol46 mg
Sodium69 mg
Potassium132 mg
Calcium91 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus79 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A112 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline15 mg
Caffeine0 mg
Alcohol3.1 g
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 543. The excerpt below is the record exactly as published.
Chartreuse of Caramel ( Chartreuse au Caramel) a l’Anglaise One cup caramel, four tablespoons brandy, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, juice of a lemon, one and a half cups whipped cream
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