vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marron Plombiere
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
394Calories
4 gProtein
32 gCarbs
27 gFat
Full nutrition (35 nutrients)
Calories394 kcal
Protein4.2 g
Carbohydrates32 g
Fiber1.2 g
Sugars27 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium98 mg
Potassium241 mg
Calcium130 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate4.4 mcg
Choline22 mg
Caffeine0 mg
Alcohol1.4 g
Water80 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 PLOMBIERE 1 quart French Vanilla Ice Cream flavored 1 pint cream, whipped with 2 tablespoons brandy 1 teaspoon vanilla V4 tablespoon granulated gelatine Few grains salt 2 tablespoons cold water 10 brandied marrons 14 cup scalded cream V4 cup Sultana raisins 14 cup powdered sugar 5 macaroons 11% tablespoons brandy
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