Bombe glacee a la Sicilienne
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 487. The excerpt below is the record exactly as published.
Bombe glacee a la Sicilienne. — Mix a pint of vanilla custard with a handful of finely crushed macaroons, freeze in the usual way, and line a bombe-mould with it. Fill the centre with pine-apple or strawberry-water ice
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