Frozen Macaroon Pudding a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Serve with fruit sauce or frozen cream at the side.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 479. The excerpt below is the record exactly as published.
Frozen Macaroon Pudding a la Parisienne Ponding aux Macarons glace, a la Parisienne One pint whipped cream, five tablespoons sugar, two tablespoons brandy, two cups of broken-up macaroons
Cook this with the app: pantry check, scaling, and the assistant.