Brown Bread Cream Ice
From The pudding and pastry book, 1900
Presented as published in 1900. 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 pudding and pastry book (1900) by Elizabeth Douglas, page 33. The excerpt below is the record exactly as published.
Brown Bread Cream Ice Caramel Cream Ice Chestnut Cream Ice Coffee Cream Ice . Fruit Cream Ice Strawberry Cream Ice Tutti Frutti PAGE 146 146 147 147 148 148 148 149 149 K 145 "Cream Ice — I 1 quart cream 1 cup powdered sugar 1 table-spoon vanilla Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer. Cream Ice — II (Frozen Custard) 1 quart milk 6 yolks if cups powdered sugar 1 2 pints thick cream 1-2 table-spoons vanilla Make a custard (sec p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze. The custard can be made with cream instead of milk. To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added. 14(1 Pastry Book Brown Bread Cream Ice 1 quart cream 1 tea-cup brown bread-crumbs ^ lb. sugar
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