Macedoine

Name: Macedoine
Ingredients: one and a half pints of fruit, measured after it is peeled and cut up; boil three-quarters of a pound of cane loaf sugar; in a pint and a half of water; a full tablespoonful of noyeau or any other liqueur to taste; the same of brandy (or rum, as you please)

From The "Queen" cookery books: Ices, 1902

For children, use liqueur syrups or omit liqueurs and flavor with vanilla and lemon juice.

Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.

macedoine, flavoured with lemon- juice and a little bra.ndy to taste (not too much), and pour this over the fruit, mixing it all gently, as you would salad, being careful not to break the fruit. Stand the bowl con- taining it in ice and salt, and cover it with a bright tin or stewpan lid, on which you pile more of the ice and salt, and let it stand until the syrup has almost set and glazed the fruit, which it should do in from twenty to thirty minutes ; there should be just enough syrup to moisten the fruit without being sloppy. It can then be served as it stands, with or without an accompaniment of whipped or frozen cream, lightly flavoured with vanilla, when it is known as fruit salad, or macedoine de fruits. If, however, when iced you pour on to it sufficient well- iced champagne to come level with the top of the fruit, it is known as fruits frappes au champagne, a dainty but easily prepared dish. en Macedoine is prepared a little differently ; the fruit itself is treated as in the pre- ceding recipe, and as before, the greater the variety the more successful will be the macedoine. Now for L 2 148 ICES. one and a half ihnts of fruit, measured after it is peeled and cut up, boil three-quarters of a pound of cane loaf sugar in a pint and a half of water till it is of the consistency of cream, and when it has cooled a little (but is still hot) lay in the fruit, add to it a full tablespoonful of noyeau or any other liqueur to taste, and the same of brandy (or rum, as you please)

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