Greengage 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.
Greengage Cream Ice. — Choose two dozen fine ripe greengages, stone them, and blanch the kernels ; cook the fruit and the kernels with 4oz. of cane loaf sugar till reduced to a rather thin marmalade, tammy, and when cool mix them with a quart of either rich custard or whipped cream
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