Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Macedoines

A macedoine is a mixture of various kinds of vegetables or fruits, cut into dice or fancy shapes. The name is also applied to a mixture of ripe fruits set in jelly in a mould, or a fruit salad flavoured with liqueurs and syrup.

← MaceMacedoine of Fruits in Jelly →