Pudding Miramar
From A guide to modern cookery, 1909
Serves 1
Serve with iced vanilla syrup separately.
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 462. The excerpt below is the record exactly as published.
PUDDING MIRAMAR Garnish an iced, Madeleine-mould with lady’s-finger biscuits, saturated with Chartreuse, and alternate them with thin slices of fresh pine-apple, saturated in Kirsch, and pipped sections of tangerine
Cook this with the app: pantry check, scaling, and the assistant.