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Creamed Fig in Aspic, a la Pompadour

Name: Creamed Fig in Aspic, a la Pompadour
Yield: 3 servings
Ingredients: One pound figs; half cup milk; six tablespoons dissolved Cox’s gelatine; one and a half cups whipped cream; four tablespoons sugar; one tablespoon brandy; one cup lemon aspic

From The Swedish, French, American cook book, 1918

Serves 3

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

567Calories

20 gProtein

62 gCarbs

28 gFat

Full nutrition (35 nutrients)

Calories567 kcal

Protein20 g

Carbohydrates62 g

Fiber4.4 g

Sugars53 g

Total Fat28 g

Saturated Fat17 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol94 mg

Sodium58 mg

Potassium587 mg

Calcium230 mg

Iron0.8 mg

Magnesium47 mg

Phosphorus173 mg

Zinc0.9 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C3 mg

Vitamin A244 mcg

Vitamin E0.9 mg

Vitamin K9.3 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline40 mg

Caffeine0 mg

Alcohol1.5 g

Water232 g

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 523. The excerpt below is the record exactly as published.

Creamed Fig in Aspic, a la Pompadour Figues a la Creme, en Aspic, a la Pompadour One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, four tablespoons sugar, one tablespoon brandy, one cup lemon aspic

Cook this with the app: pantry check, scaling, and the assistant.