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Cream of Huckleberries (Creme de Myrtille) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cake for luncheon or dinner.
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
470Calories
6 gProtein
27 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein5.7 g
Carbohydrates27 g
Fiber0.1 g
Sugars14 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol134 mg
Sodium15 mg
Potassium266 mg
Calcium178 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus158 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C3 mg
Vitamin A330 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.8 mcg
Choline30 mg
Caffeine0 mg
Water115 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 532. The excerpt below is the record exactly as published.
Cream of Huckleberries ( Creme de Myrtille ) a la Europeenne Put one and a half cups of juice from huckleberries on the stove, sweeten to taste, thicken with one heaping tablespoon cornstarch dissolved in a little water, flavor with brandy; add one tablespoon lemon juice, stir on ice until cold, add one and a half cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.