Creme Plombiere

Name: Creme Plombiere
Ingredients: 8 yolks of eggs; lb. castor sugar; 1 quart of milk; 1 pint whipped cream; 8 leaves of French gelatine; 2 lb. of crushed ratafias; £ pint cream; 2 tablespoonfuls orange flower water

From The Samaritan cookery book, 1903

This mixture, without the isinglass, can be used as ice cream by freezing it as ordinary ice.

Presented as published in 1903. 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

4937Calories

109 gProtein

567 gCarbs

258 gFat

Full nutrition (34 nutrients)

Calories4937 kcal

Protein109 g

Carbohydrates567 g

Fiber0 g

Sugars539 g

Total Fat258 g

Saturated Fat143 g

Monounsaturated Fat69 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol2202 mg

Sodium1044 mg

Potassium2940 mg

Calcium2048 mg

Iron7.5 mg

Magnesium233 mg

Phosphorus2330 mg

Zinc12 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A1833 mcg

Vitamin E7.7 mg

Vitamin K16 mcg

Vitamin B61.5 mg

Vitamin B1210 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)1.8 mg

Folate204 mcg

Choline1431 mg

Caffeine0 mg

Water1588 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 47. The excerpt below is the record exactly as published.

CREME PLQMBIERE. 8 yolks of eggs. lb. castor sugar. 1 quart of milk 1 pint whipped cream. 8 leaves of French gelatine. 2 lb. of crushed ratafias. £ pint cream. 2 tablespoonfuls orange flower water

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