Ham Creams, Iced

Name: Ham Creams, Iced
Ingredients: half a pint of stiffly whipped cream; a gill of just liquid aspic; 4oz. to 6oz. of freshly grated ham; a drop or two of carmine

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 62. The excerpt below is the record exactly as published.

alf a. pint of stiffly whipped cream, mould, and freeze in a cave for an hour. These can also be served in little papered souffle cases. Ham Creams, Iced. — Into half a pint of stifflv whipped cream stir a gill of just liquid aspic, with 4oz. to 6oz. of freshly grated ham, colour it to a delicate pink with a droj) or two of carmine

Cook this with the app: pantry check, scaling, and the assistant.