Custard for Ices
From Cookery and housekeeping, 1882
Serves 8
Add meringue paste when nearly frozen for smoothness.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 170. The excerpt below is the record exactly as published.
Custard for Ices. Stir the yolks of eighteen eggs well, with or with- out sugar, then put three pints and a half of cream, or milk
Cook this with the app: pantry check, scaling, and the assistant.