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Coupe Recipes from Hotel and Restaurant Dessert Book
Antique Recipes

Coupe Recipes from Hotel and Restaurant Dessert Book, 1927

Coupe Recipes from Hotel and Restaurant Dessert Book, 1927:  From a book with 353 pages of splendid-sounding pastry and dessert recipes, here’s an entire page of coupe recipes.  (I didn’t know what a coupe is, either.  So I looked it up.  “Coupe:  ice cream or sherbet mixed or topped with fruit, liqueur, whipped cream, etc.” 

Coupe from Hotel and Restaurant Dessert Book

Coupe from Hotel and Restaurant Dessert Book

 

Here’s the cookbook: https://www.vintagecookbook.com/product/hotel-restaurant-dessert-book-1927/

Hotel and Restaurant Dessert Book, 1927: Very large, comprehensive cookbook written by K. Camille den Doven, author of The Master Baker and His Work and The Modern Cook Book. Self-published in 1927 by den Doven in Weymouth, Massachusetts. Hard cover with dust jacket. 353 pages. First edition, second printing. Book is in mint condition. Dust jacket has some dings.

As it says in the introduction, “This work is an invaluable guide and handbook for pastry cooks, chefs, confectioners, ice-cream makers, hotel and restaurant managers, stewards, and maitres d’hotel, etc.” Chapters on French pastry, baked and other types of puddings, pound cakes and other cakes, French and American ice creams, fancy pieces and candies, breads and rolls, and jams.