Marie Louise
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 158. The excerpt below is the record exactly as published.
Marie Louise — G-enoise paste timbale filled with a layer of salpicon of peach, one of Italian meringue mixture and slices of genoise soaked in kirsch, masked with Italian meringue mixture, piped, baked, peached syrup and kirsch round
Cook this with the app: pantry check, scaling, and the assistant.