Kaltschalle Macedoine
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 165. The excerpt below is the record exactly as published.
Kaltschalle Macedoine — Fresh fruit syrup flavoured with kirsch, champagne, Rhine wine, Bordeaux, lemon and orange juice
Cook this with the app: pantry check, scaling, and the assistant.