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Strawberry Bombe
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1126Calories
6 gProtein
73 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1126 kcal
Protein6.2 g
Carbohydrates73 g
Fiber0 g
Sugars56 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium50 mg
Potassium604 mg
Calcium183 mg
Iron0.6 mg
Magnesium43 mg
Phosphorus186 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol5.6 g
Water356 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.
STRAWBERRY BOMBE Fresn Strawberry Ice (p. 581) 34 cup powdered sugar 1 cup whipping cream Strawberries 2 teaspoons vanilla é 1 tablespoon Kirsch
Cook this with the app: pantry check, scaling, and the assistant.