Au Rhum
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
Au Rhum. — Stamp out most of the centre of a chocolate cake, leaving about three- quarters of an inch untouched at the bottom, ice the cake as in the previous recq^e, garnishing it how- ever, with angelica leaves and crystallized apricots, and, when this is set, fill it up very high with apricot sorbet
Cook this with the app: pantry check, scaling, and the assistant.