vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Compote of Apple a la Surprise
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
28Calories
5 gProtein
1 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories28 kcal
Protein5.4 g
Carbohydrates1.2 g
Total Fat0 g
Riboflavin (B2)0.2 mg
Water43 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 493. The excerpt below is the record exactly as published.
Cut round pieces of sponge cake [see recipe: Sponge Cake], two for each individual; spread with a thick compote of apple that has been flavored with brandy, put one layer on top of another, put some more apple sauce on top, put in oven on a buttered baking sheet to bake from five to ten minutes. In the meantime, beat up the whites of two to three eggs to a stiff merin¬ gue, sweeten with sugar, flavor with brandy
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