Florentine Ice Cream
From With a saucepan over the sea, 1902
Serves 2
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 With a saucepan over the sea (1902) by Adelaide Keen, page 70. The excerpt below is the record exactly as published.
FLORENTINE ICE CREAM. Make a custard of the yolks of 6 eggs, the rind of i orange, and ^ pint of boiling syrup, made of sugar and water. Beat with an egg- beater, but do not let it boil. Add ^ pint of cream
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