Frenchdessert
Mont Blanc
From Boston Cooking-School cook book, 1896
Serves 3
Serve as a dessert.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 227. The excerpt below is the record exactly as published.
Mont Blanc Should Look Like a Mountain. For Variety, serve the Same Mixture, Riced, over Whipped Cream on a Puff Paste Circle or in a Meringue Shell MONT BLANC Mash 3 cups boiled or canned French Chestnuts, sweeten to taste with powdered sugar, and moisten with hot milk; cook 2 minutes. Rub through strainer, cool, flavor with vanilla, Kirs¢h, or mara- schino. Pile in pyramid, top or surround with whipped cream, and garnish base with whipped cream forced through pastry bag and tube
Cook this with the app: pantry check, scaling, and the assistant.