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Glace Plombière
From A guide to modern cookery, 1909
Serves 4
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
60Calories
0 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein0.2 g
Carbohydrates6.7 g
Fiber0 g
Sugars4.3 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium5.4 mg
Potassium14 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.1 g
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 455. The excerpt below is the record exactly as published.
GLACE PLOMBiERE Take a parfait mould. Garnish it with vanilla-ice cream combined with candied fruit, macerated in Kirsch; spreading the preparation in alternate layers with apricot jam
Cook this with the app: pantry check, scaling, and the assistant.