Plombieres
From The complete Indian housekeeper & cook, 1898
If the almonds are not liked in the ice, they can be strained from the milk before using.
Presented as published in 1898. 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
1313Calories
35 gProtein
162 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1313 kcal
Protein35 g
Carbohydrates162 g
Fiber4.3 g
Sugars105 g
Total Fat64 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium96 mg
Potassium393 mg
Calcium124 mg
Iron2.2 mg
Magnesium86 mg
Phosphorus144 mg
Zinc1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A24 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline16 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 245. The excerpt below is the record exactly as published.
Plombieres. — Pound 6 units of almonds, and set to stand in 30 units of milk. Use to make a custard with 10 units yolk of egg. Take 6 units apricot jam and pulp through a sieve, mix with the almond custard, add a few drops bitter almonds, and freeze. If the almonds are not liked in the ice, they can be strained from the milk before using ; also, instead of bitter almond essence, a wineglass of noyeau
Cook this with the app: pantry check, scaling, and the assistant.