Cambaceres
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 154. The excerpt below is the record exactly as published.
Cambaceres — Beef marrow, sweet almonds, stoned raisins, and candied peel pounded together to a puree, blended with yolks of eggs and corn- flour ; add whipped whites of eggs, noyau flavour, and bake, apricot sauce
Cook this with the app: pantry check, scaling, and the assistant.