vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Celestine (Celestine de Framboise) a la Mabel Quist
From The Swedish, French, American cook book, 1918
Serves 6
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
347Calories
12 gProtein
28 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories347 kcal
Protein12 g
Carbohydrates28 g
Fiber0.9 g
Sugars14 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol54 mg
Sodium105 mg
Potassium174 mg
Calcium111 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A124 mcg
Vitamin E1.4 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline19 mg
Caffeine0 mg
Alcohol1.5 g
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 508. The excerpt below is the record exactly as published.
Raspberry Celestine ( Celestine de Framboise ) a la Mabel Quist Glaze a melon mould with bromangelon, spread with raspberry jam, fill with cream. How to Make the Cream. Half cup milk, three tablespoons chopped almonds (or other nuts), six tablespoons gelatine, two tablespoons brandy, four tablespoons sugar, one cup cake crumbs, one and a half cups whipped cream
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