Brown Bread Cream Ice
From The "Queen" cookery books: Ices, 1902
Stale cake crumbs can be used as well.
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 10. The excerpt below is the record exactly as published.
Brown Bread Cream Ice. — Prepare a pint of brown bread crumbs, and either mix them with one-third :of a pint of liqueur syrup, and a pint of cream or imilh, or scald one and a half pints of cream, or half cream and half new milk, with a vanilla bean
Cook this with the app: pantry check, scaling, and the assistant.