Alencon Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 113. The excerpt below is the record exactly as published.
ALENCON ICE CREAM. PLOMBIERE D'ALENgON. Line the mold with the Ice Cream No. 714 or or No. 720. Cover the cream with ladyfingers PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9S of Lemon or Maraschino Ice. For the centre take Strawberry Ice Cream, mix with a few chocolate fondant drops
Cook this with the app: pantry check, scaling, and the assistant.