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Wine Jelly with Almonds a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 3
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
756Calories
17 gProtein
67 gCarbs
48 gFat
Full nutrition (35 nutrients)
Calories756 kcal
Protein17 g
Carbohydrates67 g
Fiber2.1 g
Sugars53 g
Total Fat48 g
Saturated Fat23 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium429 mg
Calcium286 mg
Iron0.9 mg
Magnesium79 mg
Phosphorus294 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A307 mcg
Vitamin E6.8 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate39 mcg
Choline49 mg
Caffeine0 mg
Alcohol1.5 g
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 538. The excerpt below is the record exactly as published.
ine Jelly with Almonds, a la Charlotte Gelee de Vin aux Amandes, a la Charlotte Make the wine jelly [see recipe: Wine Jelly with Cream a la Mabel]. Put half inch of the jelly at the bottom of a ring mould, decorate with roses made of almond paste, one after another, until the mould is lined; cover carefully wfith the jelly that is very cold and beginning to settle, fill up the mould with charlotte. To half cup milk half cup powdered sugar, two cups whipped cream, three tablespoons dissolved Cox’s gelatine. Put gelatine, sugar, and milk together in a saucepan, add one tablespoon brandy
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