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Pommes à la Vesuve

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a gill of brandy over

Method

  1. MISS LAMPSON.
  2. Pile some apple marmalade high in a dish;
  3. get ready some macaroni boiled in water well drained, and afterwards sweetened with white sugar, and flavored with brandy;
  4. cut it into short lengths, lay it as a bordering round the mountains of marmalade;
  5. dust the whole over with powdered sugar, and on the apex form a crater with half a dozen nubs of sugar;
  6. pour a gill of brandy over the top, and just before serving set fire to it and place it on the table flaming.