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Compote of Apple with Chartreuse, a la Royale
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
504Calories
15 gProtein
46 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein15 g
Carbohydrates46 g
Fiber0 g
Sugars34 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium35 mg
Potassium446 mg
Calcium135 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus132 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C110 mg
Vitamin A220 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline24 mg
Caffeine0 mg
Alcohol4.6 g
Water302 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 499. The excerpt below is the record exactly as published.
Compote of Apple with Chartreuse, a la Royale Compote de Pommes et de Chartreuse, a la Royale Glaze a mould with apple aspic. Take one and a half cups of apple sauce, divide in two parts, to each part add three tablespoons dissolved Cox’s gelatine, color one part green and the other part pink. Put in a paper tube, decorate the mould every other dot, pink and green; add more aspic the height of the decoration and fill with the chartreuse. Chartreuse. One cup apple sauce, seven tablespoons dis¬ solved Cox’s gelatine, two tablespoons brandy, sugar to taste. Stir on ice until it thickens, then add one and a half cups whipped cream
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