Macedoine
From The Dudley book of cookery and household recipes, 1909
Serves 10-12.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.
MACEDOINE Make of every available fruit — fresh only — pine, peach, nectarine, grapes, cherries and currants. Peel and stir them, and cut them into small pieces. Then take a small flat pan and cover the bottom with powdered sugar, and place the fruit mixed up in layers with sugar between each layer. Let it stand, probably about five or six hours, until all the sugar is dis- solved. Then mix it well, and place the pan in ice and salt to be thoroughly chilled, taking care not to let it freeze completely. When in the ice, stir in two tablespoons of creme de noyau or kirsch
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.