Marie-Rose Pudding
From A guide to modern cookery, 1909
Serves 6
Serve with chocolate ice-cream separately.
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 A guide to modern cookery (1909) by A. Escoffier, page 462. The excerpt below is the record exactly as published.
MARIE-ROSE PUDDING Line a Charlotte mould with rolled gaufrettes; placing them snugly one against the other. By means of a piping-bag, fill the gaufrettes with very stiff strawberry ice, and then fill the mould with a vanilla jralzned Bombe-preparation
Cook this with the app: pantry check, scaling, and the assistant.