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Compote of Apple with Almond, a la Chartreuse
From The Swedish, French, American cook book, 1918
Serves 1
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
645Calories
53 gProtein
69 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein53 g
Carbohydrates69 g
Fiber1.9 g
Sugars53 g
Total Fat12 g
Saturated Fat1.1 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium117 mg
Potassium569 mg
Calcium115 mg
Iron1.5 mg
Magnesium80 mg
Phosphorus163 mg
Zinc0.7 mg
Copper1.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C176 mg
Vitamin A0 mcg
Vitamin E5.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate46 mcg
Choline33 mg
Caffeine0 mg
Alcohol9.3 g
Water382 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 501. The excerpt below is the record exactly as published.
Compote of Apple with Almond, a la Chartreuse Compote de Pomme et d’Amandes, a la Chartreuse Glaze a ring mould with aspic. Take two cups apple sauce, color half cup of it green, half cup pink, leaving the rest the natural color; decorate the mould with a layer of pink, then a layer of green; glaze with aspic; fill. Filling. Stir the white apple sauce on ice, add sugar to taste, two tablespoons brandy, four tablespoons almond paste, seven tablespoons dissolved Cox’s gelatine, whites of two eggs beaten up stiff; leave on ice until ready to serve. Dip in lukewarm water, turn out. Serve with whipped cream. Compote of Apple ( Compote de Pommes ) a la Gilbert Three cups apple sauce, twelve tablespoons dissolved Cox’s gelatine, five tablespoons almond paste
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