Coffee Cream Ice
From The "Queen" cookery books: Ices, 1902
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.
Coffee Cream Ice. — To a pint of more or less rich vanilla-flavoured custard add a gill of very strong black coflee or good coflee essence, and sugar to taste. A more delicate form of this is well worth the httle extra trouble it involves : infuse 4oz. of freshly- roasted Mocha coflee beri’ics, a little bruised but not powdered, in a pint of single cream for an hour at the side of the stove, but be careful it does not boil ; now tammy, sweeten to taste with about 2oz. to 3oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.