M. au Marasquin

Name: M. au Marasquin
Ingredients: a pint of double cream; loz. of best leaf gelatine; one and a half gills of maraschino; the juice of a small lemon; 4oz. of caster sugar

From The "Queen" cookery books: Ices, 1902

Can be flavoured with any liqueur and garnished with crystallized flowers.

Presented as published in 1902. 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

2321Calories

11 gProtein

203 gCarbs

168 gFat

Full nutrition (33 nutrients)

Calories2321 kcal

Protein11 g

Carbohydrates203 g

Fiber7.6 g

Sugars174 g

Total Fat168 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.2 g

Cholesterol482 mg

Sodium106 mg

Potassium626 mg

Calcium395 mg

Iron1.3 mg

Magnesium42 mg

Phosphorus288 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A4 mcg

Vitamin E0.2 mg

Vitamin K14 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline12 mg

Caffeine0 mg

Water448 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

M. au Marasquin. — Whip a pint of double cream till as stiff as possible, then stir into it loz. of best leaf gelatine previously dissolved in a very httle MOSCOYITES. 83 water, one and a half gills of maraschino, the jnice of a small lemon, and 4oz. of caster sugar

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