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

  • Marshall, A. B. (Agnes B.)
Date:
[between 1800 and 1899]
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 / 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.

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    CONTENTS Hints on making Ices ... ... ... ... Freezing the Ices ... ... ... ... Moulding and keeping Ices Saocharometer ... ... ... ... ... Ice Moulds and Moulding ... ... 5t ... Custards for Cream Ices (Nos. 1 to 4) Plain Cream Ice (No. 5) Cream Ices made from Jams (Nos. 6 and 7) Cream Ices made from Fruit and Liqueur Syrups (Nos. 8 and 9) ... Cream Ices made from Ripe Fruits, etc. ... ... 10. Almond or Orgeat 26. Cranberry. 11. Apple. 27. Cucumber. 12. Apricot 28. CuraQoa. 13. Banana- 29. Damson. 14. Biscuit. 30. Filbert. 15. Black Currant 31. Ginger. 16. Brown Bread. 32. Gooseberry. 17. Burnt Almond. 33. Greengage. 18. Cedrat. 34. Italian Cream. 19. Cherry. 35. Kirscb. 20. Chestnut 36. Lemon. 21. Chocolate. 37. Marmalade. 22. Cinnamon. 38. Maraschino. 23. Cocoanut. 39. Neapolitan or Pinach^e. Z4. Coffee (brown) 40. Noyeau. 25. Coffee (white). 41. Orange. PASS 1 2 8 5 5 6 7 7 8 8