vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chaud-froid of Apples (Chaud-froid de Pommes) a la Clodia
From The Swedish, French, American cook book, 1918
Serves 4
Serve on apple compote.
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
504Calories
1 gProtein
129 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories504 kcal
Protein0.6 g
Carbohydrates129 g
Fiber2.9 g
Sugars123 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium209 mg
Calcium16 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline7.8 mg
Caffeine0 mg
Alcohol1.2 g
Water319 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 495. The excerpt below is the record exactly as published.
Chaud-froid of Apples (Chaud-froid de Pommes) a la Clodia One quart apples. Cut four in halves, core and peel, cook in two cups sugar, two cups water; add one tablespoon brandy and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.