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Filling for Strawberry Chartreuse
From The Swedish, French, American cook book, 1918
Serves 1
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
676Calories
43 gProtein
120 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein43 g
Carbohydrates120 g
Fiber0 g
Sugars113 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium97 mg
Potassium421 mg
Calcium71 mg
Iron1.2 mg
Magnesium43 mg
Phosphorus78 mg
Zinc0.4 mg
Copper1.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Alcohol4.6 g
Water247 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.
one tablespoon brandy, five tablespoons dissolved Cox’s gelatine. Stir on ice until it begins to thicken, add gently one and a half cups whipped cream. Strawberry Chartreuse a la Maria Mathilda Chartreuse de Fraises a la Maria Mathilda One box strawberries, two cups whipped cream, half cup sugar, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy. How to Make It. Glaze a plain ring mould with lemon aspic; decorate with one strawberry then cream; to one cup of cream add two tablespoons gelatine, two tablespoons sugar, then straw¬ berry, then cream all around until the bottom of the mould is lined; then add cold aspic to the height of the strawberries, take care not to float the cream. Fill with the chartreuse of straw¬ berries. Filling. One cup mashed strawberries
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