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Plombiere a la Hamilton
From The table, 1889
Serves 3
Delicious served frozen or unfrozen.
Presented as published in 1889. 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
236Calories
1 gProtein
46 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein1.4 g
Carbohydrates46 g
Fiber0 g
Sugars39 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium363 mg
Calcium38 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol6.2 g
Water218 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 333. The excerpt below is the record exactly as published.
Plombiere a la Hamilton. — Beat up one and a half pints of sweet cream as in No. 1254. Let it rest for half an hour. Neatly pick one and a half pints of sound, ripe strawberries ; carefully wash them in cold water, then drain them on a colander. Transfer the whipped cream into another vessel with a skimmer. Briskly beat the cream again for two minutes. Mix in three ounces of powdered sugar, one teaspoonful of vanilla flavor, and half a gill of cognac
Cook this with the app: pantry check, scaling, and the assistant.