vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marron Bombe
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
367Calories
4 gProtein
28 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein4.5 g
Carbohydrates28 g
Fiber0 g
Sugars25 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.5 g
Cholesterol112 mg
Sodium56 mg
Potassium162 mg
Calcium116 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A142 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline20 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 249. The excerpt below is the record exactly as published.
MARRON BOMBE 1 quart Vanilla Ice Cream 1 teaspoon granulated gelatine 4 cup sugar 11% cups vanilla marrons 4 cup water 1 pint cream, whipped 2 egg whites \% tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.