Coupe Emma Calve
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 456. The excerpt below is the record exactly as published.
OUPES EMMA CALVE Garnish the bottom of the bowls with fralzned vanilla ice- — cream. Upon the latter set some Kirsch-flavoured stewed cherries, and cover the latter with raspberry purée
Cook this with the app: pantry check, scaling, and the assistant.