The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A.B. Marshall.

  • Marshall, A. B. (Agnes B.)
Date:
[1885?]
Catalogue details

Licence: Public Domain Mark

Credit: The book of ices : including cream and water ices, sorbets, mousses, iced soufflés, and various iced dishes, with names in French and English, and various coloured designs for ices / by A.B. Marshall. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    23/96 (page 7)
    CUSTAEBS FOE CEEAM ICES. r recipe. Flavour aud freeze. This can be improved by using half a pint of milk and half a pint of ci'eam instead of all milk. 3.—Common. 1 pint of milk, a quarter of a pound of sugar, and 2 whisked eggs. Put these in a pan and stir over the fire to nearly boiling. Remove it from the fir& and stir in a quarter of an ounce of finest leaf gelatine (see p. 64). When the gelatine is dissolved, pass it through the tammy, or hair sieve, or strainer. Flavour and freeze as above, 4.—Cheap. 1 pint of milk, a quarter of a pound of sugar, half an ounce of corn flour or arrowi’oot, etc. Boil the corn flour in the milk with the sugar. Finish as for 0 the other custards. 6.—PLAIN CREAM ICE {Creme Glacee). 1 pint of cream sweetened with a quarter of a pound of castor sugar. Freeze dry. This can be served in the centre of a compote of fruits, or with fresh fruits arranged round it; or the fruits and the cream can be served on separate dishes. 6.—CREAM ICES MADE FROM JAMS, As jams vary exceedingly in the amount of sugar they contain, it is most necessary that this be taken into consideration to ensure success. The following recipe is for jams of average sweetness. BoU 1 pint of milk and then mix it into 8 raw