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Prussienne of Apple (Prussienne de Pommes) a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Dip in warm water, turn out on a paper doily.
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
903Calories
35 gProtein
65 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein35 g
Carbohydrates65 g
Fiber1.3 g
Sugars24 g
Total Fat54 g
Saturated Fat28 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Cholesterol154 mg
Sodium299 mg
Potassium452 mg
Calcium232 mg
Iron1 mg
Magnesium44 mg
Phosphorus247 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C44 mg
Vitamin A352 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate35 mcg
Choline40 mg
Caffeine0 mg
Alcohol4.6 g
Water222 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 491. The excerpt below is the record exactly as published.
ussienne of Apple ( Prussienne de Pommes ) a la Walde Glaze mould with apple aspic; decorate with strips of cake about half inch wide, and, in between each strip, with apple sauce that is mixed with dissolved Cox’s gelatine — two tablespoons to the half cup; fill. Filling. One cup apple sauce, one cup cake crumbs, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream
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