Pomeleo
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 166. The excerpt below is the record exactly as published.
Pomeleo — (Grape fruit au kirscli), cut the fruit in halves, scoop the pulp carefully, leaving the rind intact, mix the strained pulp with cut brandied cherries and peanuts, cold syrup, cherry brandy, and kirscli, and fill the halves of fruit and served ice cold with Chantilly cream over
Cook this with the app: pantry check, scaling, and the assistant.