Macaroon Cream Ice
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 424. The excerpt below is the record exactly as published.
Macaroon Cream Ice.— Take Goz. of Macaroons, put them into a tin pan, and place in a moderate oven to dry for ten minutes. Remove, lay them on a table to cool for twenty minutes, put them in a mortar, pound thoroughly, and sift them over a sheet of paper. Have ready a vanilla cream ice, add to it the sifted Macaroons, mixing thoroughly with the spatula for five minutes, and with this fill a three- pint mould, covering it tightly. Have ready a pail with broken ice and rock salt
Cook this with the app: pantry check, scaling, and the assistant.