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Plum Pudding Glace
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
510Calories
3 gProtein
19 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories510 kcal
Protein3 g
Carbohydrates19 g
Fiber1 g
Sugars3.7 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium31 mg
Potassium261 mg
Calcium84 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Caffeine3 mg
Water96 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Plum Pudding Glace One-quarter of a pound of chocolate, one quarter of a pound of seeded raisins, one-quarter pound of currants, two ounces of citron, one pint of sherry wine. Dissolve chocolate in the wine, mix in fruits and stew for five minutes. When cold, mix two quarts sweetened vanilla cream
Cook this with the app: pantry check, scaling, and the assistant.