Pombiere Ice Cream
From Gancel's culinary encyclopedia of modern cooking, 1920
A layered dessert with a variety of flavors.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 209. The excerpt below is the record exactly as published.
and fruit salpicon. Marie-Rose, Mould Charlotte, bottom gaufrette fil. w. straw, gar. comp, bomb w. praline, chocolate sa. sepa¬ rately. Marie Therese, Mould Madeleine, lined chocolate, fil. cream Chantilly w. vanilla, gar. pineapple aroud. Miramar, Mould Madeleine, gar. biscuit w. chartreuse alternate w. pineapple, fil. bomb comp. w. pomegra nate. Meringue, Glace Meringue, shell fill, divers ice cream. PI om bi ere, Mould Parfait fil. w. divers ice cream and fruit salpicon, layer w. apricot marmalade
Cook this with the app: pantry check, scaling, and the assistant.