Gateau Surpris aux Fraises
From The new century cookery book, 1901
Serves 7
Chocolate icing can be substituted with strawberry or orange fondant icing.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 476. The excerpt below is the record exactly as published.
Gateau Surpris aux Fraises.—S eggs, 8 oz. caster sugar, 10 oz. sifted flour, 8 oz. ground and sifted almonds, 10 oz. butter, chocolate icing and royal icing, 10 tvafer cornets, about 1 quart strawberry ice cream, 1 oz. chopped pistachio, custard for filling cornets
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