vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bombe Néro
From A guide to modern cookery, 1909
Serves 8
Pour hot rum into the bowl and set light when serving.
Presented as published in 1909. 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
121Calories
2 gProtein
16 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.6 g
Carbohydrates16 g
Fiber0.3 g
Sugars2 g
Total Fat5.6 g
Saturated Fat1.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol17 mg
Sodium97 mg
Potassium43 mg
Calcium14 mg
Iron0.7 mg
Magnesium7.1 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate9.9 mcg
Choline0.1 mg
Caffeine1.3 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 460. The excerpt below is the record exactly as published.
BOMBE NERO Take a dome-mould and clothe it with vanilla ice-cream with caramel; fill it with vanilla J/ousse, combined with small, imitation truffles, the size of small nuts, made from chocolate. Turn out the Bombe on a thin cushion of Punch Biscuit, of the same diameter as the Bombe. Cover the whole with a thin layer of Italian meringue ; and, on top, set a small receptacle made of Italian meringue dried in an almost cold oven
Cook this with the app: pantry check, scaling, and the assistant.