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Cream of Apple with Almond, a la Hildur Alexandra
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with spun sugar.
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
619Calories
37 gProtein
49 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein37 g
Carbohydrates49 g
Fiber1 g
Sugars36 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Cholesterol89 mg
Sodium84 mg
Potassium458 mg
Calcium180 mg
Iron0.9 mg
Magnesium55 mg
Phosphorus188 mg
Zinc0.8 mg
Copper1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C88 mg
Vitamin A220 mcg
Vitamin E3.4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline39 mg
Caffeine0 mg
Water255 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 500. The excerpt below is the record exactly as published.
Cream of Apple with Almond, a la Hildur Alexandra Creme de Pomme a l’Amande, a la Hildur Alexandra Two cups apple sauce, nine tablespoons dissolved Cox’s gelatine, five tablespoons almond paste, sugar to taste, three tablespoons brandy, one cup wThipped crea
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