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Fruit Filling
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
682Calories
0 gProtein
155 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories682 kcal
Protein0.2 g
Carbohydrates155 g
Fiber0.4 g
Sugars90 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium65 mg
Calcium20 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus6.3 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline2.9 mg
Caffeine0 mg
Alcohol9.3 g
Water208 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 606. The excerpt below is the record exactly as published.
fruit filling and sprinkle with powdered sugar. Arrange on a platter. Can be served for afternoon tea as cakes with any kind of desserts. Can also be served as a dessert with whipped cream for luncheon or supper. Fruit Filling. Take half cup fruit syrup, add two tablespoons brandy, the juice of half lemon, and half cup water; put on stove. When it boils, thicken with one tablespoon dissolved cornstarch
Cook this with the app: pantry check, scaling, and the assistant.