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Patties with Cream of Almonds a la Chantilly
From The Swedish, French, American cook book, 1918
Serves 1
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
217Calories
3 gProtein
10 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein3.3 g
Carbohydrates10 g
Fiber0.9 g
Sugars5.8 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.3 g
Cholesterol36 mg
Sodium5.3 mg
Potassium132 mg
Calcium70 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A90 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.9 mcg
Choline8.5 mg
Caffeine0 mg
Alcohol4.6 g
Water40 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 511. The excerpt below is the record exactly as published.
Patties with Cream of Almonds, a la Chantilly Petits Pates de Creme d’ Amandes, a la Chantilly Roll puff paste out about half inch thick; cut with the patty cutter the size required. With a cutter one size smaller press down in the centre but do not cut it through; this will form a cover when the petit is baked. Bake in a moderately hot oven. When done, remove the cover; scoop out, leaving them until ready to fill. Fill with whipped cream, sweetened to taste and flavored with brandy and chopped almonds; spread with raspberry jam
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