Fleurette Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
A refreshing combination of fruits and ice.
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.
lined straw, center van. dec.. Dame Jeanne, Mould, Madeleine lined vanilla, center, Chantilly w. orange water, w. bu.-alm,. Dora, Mould madelein© lined w. van. center Chantilly w. kirsch add pineapple in dice, and Bar-le-Duc. Fleurette, Square mould, lined straw, and pineapple, dec. lemon ice
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