Bombe de pommes d'Indienne

Name: Bombe de pommes d'Indienne
Ingredients: a nice mould (a melon one is prettiest); thickly with apple cream ice; four tablespoonfuls of strong ginger syrup; half a pint of water; a good liqueur-glassful of ginger brandy

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

331Calories

7 gProtein

78 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories331 kcal

Protein7 g

Carbohydrates78 g

Fiber10 g

Sugars60 g

Total Fat3.9 g

Saturated Fat2.5 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol13 mg

Sodium161 mg

Potassium22 mg

Calcium238 mg

Iron2.7 mg

Magnesium5.6 mg

Phosphorus2.6 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

a nice mould (a melon one is prettiest) thickly with apple cream ice, then fill it up with a ginger water ice (made by mixing four tablespoolifuls of strong ginger syrup with half a pint of water), some of the ginger itself cut up into dice, adding to it when about half frozen a good hqueur-glassful of ginger brandy,

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