Spaghetti Baskets with Almond Cream a la Fanchonette

Ingredients

• stick from nine to thirteen toothpicks in
• One cup whipped cream
• two tablespoons dissolved Cox’s gelatine
• three tablespoons chopped almonds
• two tablespoons milk
• three tablespoons sugar

Method

1. 1

   Cook spaghetti and twist around toothpicks in a basket style.

2. 2

   Glaze with lemon aspic, fill with almond cream, and garnish with spun sugar.

Nutrition per serving

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.

paghetti Baskets with Almond Cream, a la Fanchonette Corbeilles de Spaghetti, Creme d’Amandes, a la Fanchonette Select nice red apples, cut (with the skin on) in slices about half inch thick — all the same size; stick from nine to thirteen toothpicks in. Cook the spaghetti; twist all around the toothpicks, in and out in a basket style, until all are covered; put on each end of every toothpick a piece of maraschino cherry and a piece of an¬ gelica; glaze with lemon aspic; fill with almond cream, stick in a handle of orange peel that has been left in water until stiff, tie a bow of wfflite ribbon on. Arrange on a platter; garnish with spun sugar. Almond Cream. One cup whipped cream, two tablespoons dissolved Cox’s gelatine, three tablespoons chopped almonds, two tablespoons milk, three tablespoons sugar

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