vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Plum-pudding Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 10
Serve in small slices with a spoonful of whipped cream with each piece.
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
604Calories
6 gProtein
51 gCarbs
41 gFat
Full nutrition (35 nutrients)
Calories604 kcal
Protein5.7 g
Carbohydrates51 g
Fiber4 g
Sugars29 g
Total Fat41 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol96 mg
Sodium27 mg
Potassium416 mg
Calcium113 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.6 mcg
Vitamin E3.7 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate8.4 mcg
Choline8.7 mg
Caffeine0.6 mg
Alcohol3.7 g
Water84 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 229. The excerpt below is the record exactly as published.
Plum-pudding Ice-cream ICE-CREAMS Tutti-frutti Ice -cream ing. Pass the whole through a sieve ; mould and freeze . If preferred, the pis- tache paste can be mixed with cream instead of custard. Time, about a quarter of an hour to boil the custard. Plum-pudding Ice-cream. — Make a rich chocolate cream by taking a quart of cream, a cupful of sugar, and half a cupful of grated sweet chocolate, and scald with an inch of vanilla bean ; strain and add while hot a cupful of chopped raisins, a cupful of chopped nuts, and a cupful of chopped figs, and stir till cool; then freeze, and when stiff mix in half a cupful of brandy in which a teaspoonful of pow- dered cloves and one of cinnamon
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