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Macaroon in Aspic a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 8
Serve with whipped cream.
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
509Calories
9 gProtein
58 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein8.5 g
Carbohydrates58 g
Fiber3.8 g
Sugars44 g
Total Fat27 g
Saturated Fat21 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol35 mg
Sodium212 mg
Potassium182 mg
Calcium70 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline19 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 512. The excerpt below is the record exactly as published.
Macaron en Aspic ) a la Charlotte Half cup milk, four tablespoons sugar, one tablespoon sherry (or vanilla), two dozen macaroons, five tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, some lemon aspic
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