Fruit 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 11. The excerpt below is the record exactly as published.
Fruit Cream Ice. — These ices are very easily made by peeling, seeding, and stalking any kind of fruit desired, marinading them in lemon juice or liqueur syrup, and sugar, for a little time, then stirriag them into haK frozen custard or whipped cream
Cook this with the app: pantry check, scaling, and the assistant.