Timbale a la Pompadour
From The new century cookery book, 1901
Serves 2
Garnish with angelica and dried cherries.
Presented as published in 1901. 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 century cookery book (1901) by Charles Herman Senn, page 447. The excerpt below is the record exactly as published.
Timbale a la Pompadour. — Prepare sufficient ‘baba- paste ’ (No. 1629) to fill a well-buttered copper pudding-mould, bake it in the usual way, turn out on a sieve, and, when cold, cut off the top carefully, scoop out the centre, and fill with a macedoine of fruit ; reduce the syrup well with so much apricot marmalade and a little kirschwasser
Cook this with the app: pantry check, scaling, and the assistant.