Castries Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
This recipe combines flavors and textures for a unique dessert.
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. The excerpt below is the record exactly as published.
Mould bomb shape, lined vanilla, alternate each layer w. biscuit imbibed in anisette, man¬ darine and grated chocolate, fib w. van. unmould, sprinkled red praline, mandarine syrup served separ¬ ately
Cook this with the app: pantry check, scaling, and the assistant.