vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Golden Cream with Fruit a la Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve with whipped cream and garnish with spun sugar.
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
952Calories
40 gProtein
53 gCarbs
62 gFat
Full nutrition (35 nutrients)
Calories952 kcal
Protein40 g
Carbohydrates53 g
Fiber2 g
Sugars41 g
Total Fat62 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol418 mg
Sodium163 mg
Potassium538 mg
Calcium388 mg
Iron1.6 mg
Magnesium80 mg
Phosphorus440 mg
Zinc2.2 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E4.8 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate53 mcg
Choline261 mg
Caffeine0 mg
Alcohol4.6 g
Water256 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 509. The excerpt below is the record exactly as published.
Golden Cream with Fruit, a la Hammond Creme d’Or aux Fruits, a la Hammond One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds, seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, five tablespoons sugar, two tablespoons brandy, one cup cream
Cook this with the app: pantry check, scaling, and the assistant.