Pouding Glace aux Fruits
From Cookery for every household, 1914
Serves 2
Recipe appears to be incomplete.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 783. The excerpt below is the record exactly as published.
Pouding Glace aux Fruits, 1 | lb. preserved fruits. 1 dessert-sp. vanilla essence. 1 table-sp. rum or liqueur. 1 pt. milk. 1 dessert-sp. cornflour or arrowroot. 2 or 3 table-sps. sugar. 1 gill double cream. 2 whites of eggs.
Cook this with the app: pantry check, scaling, and the assistant.