vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Golden Cream (Creme d’Or) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
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
956Calories
41 gProtein
55 gCarbs
62 gFat
Full nutrition (35 nutrients)
Calories956 kcal
Protein41 g
Carbohydrates55 g
Fiber0 g
Sugars44 g
Total Fat62 g
Saturated Fat35 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol550 mg
Sodium209 mg
Potassium487 mg
Calcium306 mg
Iron2.2 mg
Magnesium43 mg
Phosphorus417 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A600 mcg
Vitamin E2.5 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate61 mcg
Choline343 mg
Caffeine0 mg
Alcohol4.6 g
Water232 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 536. The excerpt below is the record exactly as published.
Golden Cream ( Creme d’Or) a la Gimo Glaze a fancy ring mould with aspic and decorate with chopped maraschino cherries, two strips around, and colored cream; fill with the golden cream. Golden Cream, ^olks of four eggs and four tablespoons THE SWEDISH, FRENCH sugar stirred to a souffle, add two tablespoons brandy, cook in a double boiler until thickened. Stir on ice — adding six tablespoons dissolved Cox’s gelatine; when cold, add two cups whipped cream. If the yolks are not yellow enough, tint with a little orange color¬ ing. Fill; leave on the ice until ready to serve. Turn out on paper doily and serve with whipped cream. Gar¬ nish with spun sugar. Cream of Claret ( Creme de bordeaux ) a la Charlotte Glaze mould with aspic, decorate with white daisies and thread with white cream put through a paper bag, add more aspic and fill to the ring line with claret jelly. To one cup claret four table¬ spoons dissolved Cox’s gelatine, two tablespoons sugar; when com¬ mencing to boil, skim; then let stand until cold, put in the mould Iup to the line, and fill with claret charlotte. To one cup claret seven tablespoons gelatine, one tablespoon brandy, four tablespoons sugar
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