vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coupe glacee a la Bogale
From The new century cookery book, 1901
Serves 1
The glasses for this dish should be rather small.
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.
Coupe glacee a la Bogale. — This is a delightful novelty, suitable both as a second sweet and as dessert ice. Prepare two kinds of ice, lemon-water flavoured with kirschwasser and apricot cream ; when sufficiently frozen for moulding pour into as many champagne glasses as needed a liqueur glass of champagne
Cook this with the app: pantry check, scaling, and the assistant.