vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plombiere a la Vanille (Ice Cream)
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
702Calories
24 gProtein
69 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein24 g
Carbohydrates69 g
Fiber0 g
Sugars68 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium369 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 128. The excerpt below is the record exactly as published.
Plombiere a la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean
Cook this with the app: pantry check, scaling, and the assistant.