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Cream (Creme) a la Valois
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
717Calories
29 gProtein
51 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories717 kcal
Protein29 g
Carbohydrates51 g
Fiber0 g
Sugars44 g
Total Fat42 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol144 mg
Sodium97 mg
Potassium400 mg
Calcium303 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline55 mg
Caffeine0 mg
Alcohol4.6 g
Water201 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 536. The excerpt below is the record exactly as published.
Cream (Creme) a la Valois Glaze a large timbale mould with aspic, decorate with thin strips of sandwiches of sponge cake filled with raspberry jam flavored with brandy. Fill. Filling. Three-quarters cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.