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Creme d la Monaco
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
627Calories
8 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein8.1 g
Carbohydrates78 g
Fiber5.7 g
Sugars61 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol64 mg
Sodium63 mg
Potassium828 mg
Calcium134 mg
Iron1.4 mg
Magnesium46 mg
Phosphorus151 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C30 mg
Vitamin A237 mcg
Vitamin E2.2 mg
Vitamin K9.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate29 mcg
Choline17 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 462. The excerpt below is the record exactly as published.
Creme d la Monaco. — 4 pint apricot pulp ( well reduced), 1 pint cream, f oz. gelatine, \ pint maraschino jelly (No, 1709), | pint milk, 10 drops almond essence, 4 oz. caster sugar, ^ lemon, glace cherries, almonds and maraschino biscuits for garnish
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