Florentine Ice
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 80. The excerpt below is the record exactly as published.
FLORENTINE ICE Make a custard of six eggs, the grated rind of an orange and three-fourths of a pint of boiling syrup, made of sugar and water ; beat with an egg-beater, taking care not to let it boil ; add three-fourths of a pint of cream
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