Plum Pudding Glacé

Name: Plum Pudding Glacé
Ingredients: about a quart of chocolate cream ice; three-quarters of a pound of mixed fruit; very thinly shred citron peel; a few dried cherries halved; some blanched and shired almonds; a little brandy; a little lemon juice

From The "Queen" cookery books: Ices, 1902

Ensure fruit is well-drained before mixing.

Presented as published in 1902. 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

3415Calories

49 gProtein

348 gCarbs

205 gFat

Full nutrition (34 nutrients)

Calories3415 kcal

Protein49 g

Carbohydrates348 g

Fiber9.4 g

Sugars241 g

Total Fat205 g

Saturated Fat108 g

Monounsaturated Fat69 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol197 mg

Sodium952 mg

Potassium2145 mg

Calcium600 mg

Iron0.1 mg

Magnesium275 mg

Phosphorus1019 mg

Zinc8.1 mg

Copper1.2 mg

Manganese1.9 mg

Vitamin D0.9 mcg

Vitamin C111 mg

Vitamin A654 mcg

Vitamin E7.2 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B123.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)7.8 mg

Folate225 mcg

Choline241 mg

Caffeine66 mg

Water664 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 33. The excerpt below is the record exactly as published.

Plum Pudding Glac6.~Rn.YQ ready about a quart of chocolate cream ice (made with very rich custard), also three-quarters of a pound of mixed fruit, such as seeded raisins and currants (previously stewed in a httle sherry and water till plump), very thinly shred citron peel, a few dried cherries halved, and some blanched and shi*ed almonds. All these should have been previously marinaded for a houi’ or two in a, httle brandy

Cook this with the app: pantry check, scaling, and the assistant.