Recipes > Desserts > Rum Plombiere

Rum Plombiere


  • 1 pint cream
  • yolks of 10 eggs
  • 1 cup sugar
  • 6 ounces candied orange peel
  • 1/2 cup best rum
  • 1 pint whipped cream


Place a saucepan with the cream, yolks and sugar over the fire and stir till nearly boiling; remove from the fire and set aside to cool; cut the candied orange peel into small dice and boil them for a few minutes in a little water; drain on a sieve, add them to the cream and put the mixture into a freezer; let it freeze till it begins to thicken; then add the rum and whipped cream; fill the mixture into a form, paste a strip of buttered paper around the edge of cover and pack in ice and salt for 2 hours.

Plombiere of Maraschino Curaçoa is made the same way.


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Desserts and Salads (1920).

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