Rumbumble
From The Williamston cook book, 1950
Recipe from Junior Guild Cook Book.
Presented as published in 1950. 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
2760Calories
28 gProtein
234 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories2760 kcal
Protein28 g
Carbohydrates234 g
Fiber1 g
Sugars201 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium326 mg
Potassium486 mg
Calcium353 mg
Iron6.2 mg
Magnesium37 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline7 mg
Caffeine0 mg
Alcohol34 g
Water494 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 22. The excerpt below is the record exactly as published.
RUMBUMBLE 14% tablespoon gelatin 1 cup sugar 2 tablespoons cold water 1/3. cup rum 6 tablespoons boiling water 1 pint cream 2 tablespoons rye whiskey 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.