Fire-Brand Mandarin (Brulot Mandarine)
From Gancel's culinary encyclopedia of modern cooking, 1920
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, page 215. The excerpt below is the record exactly as published.
FIRE-BRAND MANDARIN (Brulot Mandarine) Take a mandarine, cut the skin in the center, and turn without breaking so as to form a cup ; fill with lumps of sugar and fine champagne, brandy or kirsch
Cook this with the app: pantry check, scaling, and the assistant.