Rumspeise—German

Name: Rumspeise—German
Ingredients: three cups of milk; four tablespoons of sugar; a tablespoon of cornstarch; a tablespoon of gelatine; the tablet that comes with the gelatine; flavor to taste with rum

From Pan-Pacific cook book, 1915

German recipe.

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

694Calories

31 gProtein

92 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein31 g

Carbohydrates92 g

Fiber0.1 g

Sugars85 g

Total Fat24 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium295 mg

Potassium1099 mg

Calcium904 mg

Iron0.2 mg

Magnesium89 mg

Phosphorus743 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)0.8 mg

Folate2.4 mcg

Choline133 mg

Caffeine0 mg

Water646 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 79. The excerpt below is the record exactly as published.

RUMSPEISE— GERMAN Scald three cups of milk with four tablespoons of sugar. Add a tablespoon of cornstarch dissolved in a cup of milk; also a tablespoon of gelatine, softened in a little cold water. Color a delicate pink with the tablet that comes with the gelatine. Boil for a few moments then cool and flavor to taste with rum

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