Dame Jeanne Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
A delicate flavor combination for a refined 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.
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. Comtesse Marie, Special mould, lined straw, center van. dec.. Dame Jeanne, Mould, Madeleine lined vanilla, center, Chantilly w. orange water, w. bu.-alm,
Cook this with the app: pantry check, scaling, and the assistant.