vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cream of Apple (Creme de Pommes) a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve with whipped cream.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 490. The excerpt below is the record exactly as published.
ream of Apple ( Creme de Pommes ) a la Hammond Glaze mould with apple aspic, decorate with slices of apples colored green, red, and some left the natural color — one resting on another around the bottom of the mould. Drip more aspic on top to cover all the apples. Take one cup apple sauce, three table¬ spoons brandy, four tablespoons dissolved Cox’s gelatine, sugar to taste, one tablespoon chopped almonds
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