vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Melange Glace
From Twentieth century home cook book, 1905
Serves 10
Other fruits may be added or substituted.
Presented as published in 1905. 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
412Calories
5 gProtein
104 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein4.6 g
Carbohydrates104 g
Fiber4.1 g
Sugars94 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium361 mg
Calcium49 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A9.8 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline13 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 110. The excerpt below is the record exactly as published.
MELANGE GLACE. Take the juice and grated rind of four oranges, the juice and grated rind of four lemons, four bananas broken in pieces, being careful not to use a knife about the bananas, and mix with a liquid made of two quarts of water, very hot; four cups of sugar or more, as the taste may demand, one-half box of Cox' gelatine ; all the ingredients of the liquid brought to a boil on the stove. Set on the ice until thoroughly chilled, and then freeze. When about half frozen add one quart of sweet cream, whipped to a stiff froth with the whites of six fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.