vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Claret (Creme de Bordeaux) a l’Anglaise
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
538Calories
38 gProtein
45 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein38 g
Carbohydrates45 g
Fiber0 g
Sugars40 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol389 mg
Sodium200 mg
Potassium176 mg
Calcium94 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus229 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A201 mcg
Vitamin E1.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate56 mcg
Choline309 mg
Caffeine0 mg
Water195 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 535. The excerpt below is the record exactly as published.
Cream of Claret ( Creme de bordeaux ) a l’Anglaise Roll puff paste very thin; line a large timbale cup with it; fill with beans, rice, bread, or anything to keep the pastry in place; put in oven and bake. When baked, scoop out and fill. Filling. One cup claret, seven tablespoons dissolved Cox’s gelatine, six tablespoons sugar, three tablespoons whipped cream, whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.