Macedoine Glacee a la Cavour
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 316. The excerpt below is the record exactly as published.
Macedoine Glacee a la Cavour.— Prepare a pint of lemon ice- cream as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied apricots, cut in slices, one ounce of candied angelica, cut into very small, lozenge-shaped pieces, two ounces of can- died pineapple, cut into very thin slices, and twelve French walnuts
Cook this with the app: pantry check, scaling, and the assistant.