Coupe Jaque
From The Dudley book of cookery and household recipes, 1909
Serve immediately.
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.
COUPE JAQUE Make a good compote of fruits, flavour with kirsch and maraschino, and let it soak in this for some hours. Then freeze a lemon water very stiff, also a strawberry cream, or any other pink cream ice would do. Serve in custard glasses, a small piece of lemon ice in the bottom, then some fruit drained from the syrup, strawberry ice on top, and garnish with one cheny and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.