Mont-Blanc aux Fraises
From A guide to modern cookery, 1909
Serves 6
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 448. The excerpt below is the record exactly as published.
MONT-BLANC AUX FRAISES Add some small wild strawberries macerated in cold, vanilla- flavoured syrup and drained, to some very stiff Chantilly creain ; the proportions being four oz. of the former per quart of the latter
Cook this with the app: pantry check, scaling, and the assistant.