vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free

Ribbon Apple Pudding a la Hammond

Name: Ribbon Apple Pudding a la Hammond
Yield: 1 servings
Ingredients: one cup apple sauce; four tablespoons dissolved Cox’s gelatine; two tablespoons brandy; two tablespoons chopped almond paste; sugar to taste; (If the apple should be too sweet add some lemon juice.)

From The Swedish, French, American cook book, 1918

Serves 1

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

350Calories

30 gProtein

32 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories350 kcal

Protein30 g

Carbohydrates32 g

Fiber0.8 g

Sugars25 g

Total Fat4.8 g

Saturated Fat0.4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium66 mg

Potassium273 mg

Calcium53 mg

Iron0.7 mg

Magnesium36 mg

Phosphorus73 mg

Zinc0.3 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C88 mg

Vitamin A0 mcg

Vitamin E2.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate21 mcg

Choline17 mg

Caffeine0 mg

Alcohol9.3 g

Water200 g

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.

Ribbon Apple Pudding a la Hammond Pouding aux Pommes, rubane, a la Hammond Glaze mould with apple aspic and leave on ice until cold. Take one cup apple sauce, four tablespoons dissolved Cox’s gelatine, two tablespoons brandy, two tablespoons chopped almond paste, sugar to taste. (If the apple should be too sweet add some lemon juice.)

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