Cream of Apples with Almonds, a la Prussienne

Ingredients

• one cup apple aspic
• eight lady fingers
• one cup apple sauce
• six tablespoons dissolved Cox’s gelatine
• four tablespoons almond paste
• one and a half cups whipped cream

Method

1. 1

   Glaze mould with aspic, decorate with lady fingers and jelly.

2. 2

   Stir apple sauce, gelatine, and almond paste on ice until cold, then add whipped cream.

3. 3

   Chill until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 493. The excerpt below is the record exactly as published.

one and a half cups whipped cream. Add the sugar to the apple juice, brandy, and gelatine; stir until it becomes cold; add the little cut-up apples, last add the whipped cream; fill on top of the com¬ pote. Apple Sponge {Pate molle aux Pommes ) a la Benoria Four eggs, half cup sugar, seven tablespoons dissolved Cox’s gelatine, half cup apple juice, juice of half lemon, one tablespoon brandy, two cups cooked apples. How to Make It. Stir the yolks and sugar to a souffle; add brandy, apple juice, lemon juice; cook until thickened, then add gelatine, stir on ice, beat the whites of eggs to a stiff froth and add carefully. Fill a mould that has been glazed with apple aspic, first one layer of apples, then one of sponge, etc., alternately, until full. This dessert can be decorated with apples at the bottom of the mould in aspic. Leave on ice until ready to serve. Dip in warm water; turn out on a nice paper doily. Apple Chartreuse {Chartreuse de Pommes ) a la Royale Glaze mould with apple aspic; decorate with little green, red, and white apples that have been scooped out from apples and cooked in half sugar and half water. Fill with aspic as high as the apples then make the chartreuse filling which is one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste. Stir on ice until it thickens, then add one and a half cups whipped cream; fill the mould, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, and serve with whipped cream. Apple Chartreuse {Chartreuse de Pommes) a la Walde Peel and cut apples in halves and scoop out with the scooper until a thin shell; cook in half water and half sugar, lemon juice, and brandy; leave in the juice until cold. Aspic fancy ice cream moulds, put the half apple in and fill with the chartreuse, which is one cup apple sauce, seven tablespoons dissolved Cox’s THE SWEDISH, FRENCH gelatine, two tablespoons brandy, one and a half cups whipped cream. Stir apple sauce and gelatine, add brandy, last add (slowly) the whipped cream. Fill the apples, leave in the moulds on ice until ready to serve. Dip in warm water, turn out on puff paste or sponge cake. Serve with whipped cream. Apple ( Pomme ) a la Chantilly One and a half cups whipped cream, four tablespoons dissolved Cox’s gelatine, one tablespoon brandy, two tablespoons powdered sugar, two cups of apples cut in small pieces and cooked. Glaze little individual ice cream moulds or round moulds with apple aspic. Decorate with a daisy of compote of apples — a green stem and white centre. Mix the cream and brandy, gelatine and powdered sugar, then spread moulds with the cream, fill with apples that have been cut in little dices and cooked; add some more cream mixture on the top. Turn out on puff paste that is filled with apples and serve with whipped cream as a dessert for luncheon or dinner. Baskets of Spun Sugar ( Corbeilles de Sucre file ) a la Laconia Cut apples in quarters; cook in half water and half sugar with a little lemon juice. Trim the edges all around. Chaud-froid half pink and half white. Arrange in little spun sugar baskets with a small green leaf in each apple. Serve the baskets on a puff paste foundation with whipped cream in the centre. Compote of Apple with Chartreuse, a la Pompadour Compote de Pommes, Chartreuse a la Pompadour Two cups apple sauce, eleven tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, two tablespoons brandy, sugar to taste. First make the apple sauce; to one cup apple sauce, four table¬ spoons gelatine. Color half of the apple sauce pink or red, leave the other half the natural color. Glaze mould with apple aspic and decorate with strips — first the plain apple sauce then the pink; fill with apple a la chartreuse. Chartreuse. One cup apple sauce, sugar to taste, two table¬ spoons brandy, seven tablespoons gelatine, one and a half cups whipped cream. Stir apple sauce and gelatine, add brandy, last add the whipped cream, fill the mould, leave on ice until ready to serve. AMERICAN COOK BOOK 337 Dip in warm water, turn out on a paper doily, serve with whipped cream. Cream of Apples with Almonds, a la Prussienne Creme de Pommes aux Amandes, a la Prussienne One cup apple aspic for six persons, eight lady fingers or strips of sponge cake, jelly from apples (colored red). Glaze mould with aspic, decorate with strips of lady fingers and jelly, alternately, and fill. Filling. One cup apple sauce, six tablespoons dissolved Cox’s gelatine, four tablespoons almond paste

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