vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fraises Zelma Kuntz
From A guide to modern cookery, 1909
Serves 4
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 A guide to modern cookery (1909) by A. Escoffier, page 443. The excerpt below is the record exactly as published.
FRAISES ZELMA KUNTZ Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream. _ Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered pra/in of filberts
Cook this with the app: pantry check, scaling, and the assistant.