M. aux Fleurs
From The "Queen" cookery books: Ices, 1902
Serve 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
2030Calories
50 gProtein
21 gCarbs
194 gFat
Full nutrition (33 nutrients)
Calories2030 kcal
Protein50 g
Carbohydrates21 g
Fiber0 g
Sugars0.6 g
Total Fat194 g
Saturated Fat105 g
Monounsaturated Fat46 g
Polyunsaturated Fat4.3 g
Cholesterol1584 mg
Sodium201 mg
Potassium570 mg
Calcium434 mg
Iron3.1 mg
Magnesium39 mg
Phosphorus676 mg
Zinc3.4 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate157 mcg
Choline847 mg
Caffeine0 mg
Water329 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. aux Fleurs. — Take roses, violets, jessamine, pinks, and orange flowers, and pound them, adding as you do so a little milk ; now wring all the juice possible from them through a clean cloth, into a pint of boiling cream ; add this to the yolks of six eggs, with sugar to taste, and let it thicken in the usual way, adding to it an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.