Francillon Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
A luxurious dessert perfect for special occasions.
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.
Square mould, lined straw, and pineapple, dec. lemon ice. Francillon, Square mould, lined cafe, fil. w. fine cham¬ pagne ice crea
Cook this with the app: pantry check, scaling, and the assistant.