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Pudding of Figs in Aspic, a la Cabinet

Name: Pudding of Figs in Aspic, a la Cabinet
Yield: 2 servings
Ingredients: One pound figs; half cup milk; six tablespoons dissolved Cox’s gelatine; one tablespoon brandy; four tablespoons sugar; one cup lemon aspic; one cup whipped cream

From The Swedish, French, American cook book, 1918

Serves 2

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

700Calories

28 gProtein

86 gCarbs

29 gFat

Full nutrition (35 nutrients)

Calories700 kcal

Protein28 g

Carbohydrates86 g

Fiber6.6 g

Sugars74 g

Total Fat29 g

Saturated Fat17 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol96 mg

Sodium83 mg

Potassium794 mg

Calcium286 mg

Iron1.2 mg

Magnesium64 mg

Phosphorus207 mg

Zinc1.1 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C4.5 mg

Vitamin A256 mcg

Vitamin E1 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate24 mcg

Choline51 mg

Caffeine0 mg

Alcohol2.3 g

Water313 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 524. The excerpt below is the record exactly as published.

Pudding of Figs in Aspic, a la Cabinet Pouding aux Figues en Aspic , a la Cabinet One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one cup lemon aspic, one cup whipped cream

Cook this with the app: pantry check, scaling, and the assistant.