Brown Bread Ice
From Dainty dinners and dishes for Jewish families, 1907
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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 73. The excerpt below is the record exactly as published.
BROWN BREAD ICE. Creme Glacee au Pain Bis. 4 pint brown breadcrumbs. 1 tablespoonful noyau essence. b oz. castor sugar. \ pint milk. i pint cream. Bake the crumbs till crisp in the oven with 2 oz. of the sugar. Boil the milk and remainder of the sugar, pour it over the baked breadcrumbs. When a little cool, add the liqueur and stiffly whipped cream, and freeze as usual. BISCUIT ICE. Biscuit Glace. 3 stale sponge-cakes. 4 oz. ratafias. J,- pint cream. £ pint milk. 5 oz. castor sugar. 3 yolks and 2 whites of eggs. 1 liqueur glass of Cura^oa. Pound the ratafias and sponge-cakes and pass them through a hair sieve. Make a custard with the cream, milk, eggs and sugar, strain it and let it get cold. Then add the Cura^oa and freeze. When half frozen add the crumbs, mix well and finish freezing. CARAMEL ICE CREAM. Glace Caramel. 2 oz. granulated sugar. 1 pint cream
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