vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream (Glace) a la Melba
From The Swedish, French, American cook book, 1918
Serves 8
Can be used in many different ways — as Peach a la Melba, also in croustades, pastries, fanchonette baskets, etc. Serve with a rich fruit sauce.
Presented as published in 1918. 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
821Calories
10 gProtein
74 gCarbs
48 gFat
Full nutrition (35 nutrients)
Calories821 kcal
Protein9.5 g
Carbohydrates74 g
Fiber0 g
Sugars69 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol228 mg
Sodium107 mg
Potassium333 mg
Calcium236 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus241 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Alcohol9.3 g
Water213 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 482. The excerpt below is the record exactly as published.
Ice Cream (Glace) a la Melba One quart milk, one quart cream, yolks of four eggs and the whites of two, two and a half cups sugar, one heaping tablespoon cornstarch, one wine glass rum
Cook this with the app: pantry check, scaling, and the assistant.