Benedictine
From Gancel's culinary encyclopedia of modern cooking, 1920
Not to be confused with Benedict.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 16. The excerpt below is the record exactly as published.
Benedictine, Not to be confused w. Benedict. Po. on puree of salt codfish, cream sauce with truffles
Cook this with the app: pantry check, scaling, and the assistant.