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Compote of Apple (Compote de Pomme) a la Charlotte

Name: Compote of Apple (Compote de Pomme) a la Charlotte
Yield: 4 servings
Ingredients: one cup apple sauce; four tablespoons dissolved Cox’s gelatine; two tablespoons brandy; color half of it red; tint slightly with the green coloring

From The Swedish, French, American cook book, 1918

Serves 4

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

69Calories

7 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories69 kcal

Protein7.1 g

Carbohydrates6.2 g

Fiber0 g

Sugars4.9 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium16 mg

Potassium56 mg

Calcium6.4 mg

Iron0.1 mg

Magnesium3.8 mg

Phosphorus8 mg

Zinc0 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.4 mcg

Choline3.1 mg

Caffeine0 mg

Alcohol2.3 g

Water49 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 497. The excerpt below is the record exactly as published.

Compote of Apple ( Compote de Pomme ) a la Charlotte Glaze charlotte moulds with apple aspic, line with compote of apple; to one cup apple sauce, sweetened and flavored with brandy, take four tablespoons dissolved Cox’s gelatine; color half of it red and leave the other half the natural color. If too white tint slightly with the green coloring. Line the mould from one end to the other — half with the red and half with the green. When the compote has settled and is stiff, fill with apple bavarian. Bavarian. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one cup cut-up apples, half cup whipped cream. Stir apple juice and gelatine on ice, then the apples that have been cooked; last add the whipped cream. Fill the mould, leave on the ice until ready to serve, dip in warm water, turn out on a compote of apple. Chartreuse of Apple with Pignolias Chartreuse de Pommes aux Noisettes de Pin One cup apple sauce, four tablespoons chopped pignolias, two tablespoons brandy

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