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Pouding Glace a la Rose
From Cookery for every household, 1914
Serves 8
The mixture may be made less rich by using all milk and adding just a little whipped cream when half frozen. Sufficient for 8 persons.
Presented as published in 1914. 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
398Calories
2 gProtein
60 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein2.4 g
Carbohydrates60 g
Fiber0 g
Sugars59 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol51 mg
Sodium27 mg
Potassium113 mg
Calcium84 mg
Iron0 mg
Magnesium8.3 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline8.1 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 784. The excerpt below is the record exactly as published.
Pouding Glacd a la Rose 3 gills milk. 3 gills cream. 1 gill rose water. i lb. castor sugar. | tea-sp. vanilla. A few drops carmine
Cook this with the app: pantry check, scaling, and the assistant.