Moka Icing for Gateaux St. Emilion
From The new century cookery book, 1901
Serves 8
If using coffee essence, add a little water to avoid stiffness.
Presented as published in 1901. 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 century cookery book (1901) by Charles Herman Senn, page 478. The excerpt below is the record exactly as published.
Moka Icing for Gateaux St. Emili on. — Put about ten ounces of icing sugar through a sieve ; put it in a basin and work in one teaspoonful of kirschwasser and one teaspoonful of strong coffee essence, or a tablespoonful of freshly-made strong coffee
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