Bombe, a La Napolitaine
From The century cook book, 1894
Serves 6
Serve surrounded by small cakes and topped with spun-sugar tuft.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 128. The excerpt below is the record exactly as published.
Bombe, a La Napolitaine. This bombe is moulded in a spherical tin mould, opening in three pieces, and clos- ing with hinges, but having on the top-center an aperture. The mould is previously spun and cooled, open, on salted ice; then the sides are masked with a layer, half an inch thick, of well-set chocolate ice; as soon as the mould is shut up, the hollow is filled, through the top aperture, with a preparation of whipped cream a la vanille. The topmost opening is then closed hg"metically, the mould wrapped in paper, sprinkled with salt and saltpetre, and covered again with a thick layer of ice, also salted
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