Baked Ice
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve without delay to maintain the effect.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 132. The excerpt below is the record exactly as published.
Baked Ice. — Under this peculiar name the following eccentric dish is prepared. Make some Italian meringue with the whites of four eggs and syrup at 34deg. (see Sugar-boiling). Put some hard cream-ice in a pile on a very cold dish firmly packed in a flat stewpan filled with pounded Ice
Cook this with the app: pantry check, scaling, and the assistant.