Bombe Glacee
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Bombe Glacee Line a mould or the freezer with one quart of raspberry sherbet. Pack the sherbet round the bottom and sides of mould about an inch deep. Fill the centre with Charlotte Russe cream
Cook this with the app: pantry check, scaling, and the assistant.