vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Glace Plombiere a la Japonaise
From The new century cookery book, 1901
Serves 5
Serve with small ratafia biscuits.
Presented as published in 1901. 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
716Calories
25 gProtein
33 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories716 kcal
Protein25 g
Carbohydrates33 g
Fiber3.3 g
Sugars24 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol351 mg
Sodium174 mg
Potassium638 mg
Calcium353 mg
Iron2.6 mg
Magnesium118 mg
Phosphorus525 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C3.1 mg
Vitamin A263 mcg
Vitamin E1.2 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate53 mcg
Choline270 mg
Caffeine0 mg
Alcohol18 g
Water264 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 485. The excerpt below is the record exactly as published.
Glace Plombiere a la Japonaise. — Prepare a custard with one and a half pint of milk, eight yolks of eggs, and one ounce of sugar ; stir the custard over the fire to bind the yolks, press through a hair sieve ; add three ounces of apricot marmalade, six ounces of ground almonds, one glass of kirschwasser, and a pinch of salt ; when cold, mix with half a pint of whipped cream and four ounces of powdered macaroons
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