Coupe Jack
From The "Queen" cookery books: Ices, 1902
Often served as a sorbet.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Coupe JacJc. — This is an ice often seen abroad, served on all sorts of occasions, sometimes even as a sorbet. It consists of two kinds of ices, piled in layers in a glass or ice cup or tazza, blanched and shred almonds, pistachios, or other nuts, together with any dried or crystallized fruit
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