vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Love Apples (Pommes d’Amour) a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 3
The apple must be half red and half white.
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
802Calories
4 gProtein
152 gCarbs
20 gFat
Full nutrition (35 nutrients)
Calories802 kcal
Protein3.7 g
Carbohydrates152 g
Fiber0.5 g
Sugars147 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol61 mg
Sodium21 mg
Potassium172 mg
Calcium119 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.6 mg
Vitamin A152 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.9 mcg
Choline19 mg
Caffeine0 mg
Alcohol3.1 g
Water228 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 493. The excerpt below is the record exactly as published.
ove Apples ( Pommes d’ Amour) a la Lydie Matilde Peel and core apples; cut in halves, cook in two cups water and two cups sugar, brandy, and lemon juice. When well done, leave until cold enough to handle, then press around the finger, shaping it round, leaving the hole after the finger. Leave until cold, then fill. Filling. Three tablespoons milk, three tablespoons chopped almond paste, one tablespoon raspberry jam if at hand, color with the red coloring, sugar to taste, two tablespoons brandy, stir on ice until cold, add one cup whipped cream
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Cook this with the app: pantry check, scaling, and the assistant.