A La Mode

Name: A La Mode
Ingredients: one pint of milk; two eggs; nine sheets of gelatine; half a gill of water; five and a half ounces of finger biscuits; two ounces of ratafias

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

986Calories

39 gProtein

93 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein39 g

Carbohydrates93 g

Fiber2.3 g

Sugars27 g

Total Fat51 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.9 g

Omega-30.1 g

Cholesterol435 mg

Sodium1233 mg

Potassium1058 mg

Calcium1024 mg

Iron6.3 mg

Magnesium99 mg

Phosphorus946 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D6.7 mcg

Vitamin C0.3 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.2 mg

Folate142 mcg

Choline381 mg

Caffeine0 mg

Water610 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

A LA MODE 25 Then take one pint of milk and two eggs, and make a custard ; dissolve nine sheets of gelatine in half a gill of water ; put the custard to get cool, and pour in the gelatine. Strain this mixture over five and a half ounces of finger biscuits, and two ounces of ratafias

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