Angel Cream Ice
From The "Queen" cookery books: Ices, 1902
Garnish with crystallized orange flowers or rose petals.
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
ingel Cream Ice. — (This is also an American ice), eak, but do not beat, the whites of six eggs, and :n stir them into half a pound of caster sugar, and ir on them a pint of cream ; now scald this all in bain-marie, being careful it does not boil ; when iiciently thick lift it off the fire, and stir it hghtly it is quite cold (this gives it much lightness) ; ■m perfectly cold add to it half a gill of noyeau
Cook this with the app: pantry check, scaling, and the assistant.