Mille Fruit Ice-Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a quart mould.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 927. The excerpt below is the record exactly as published.
two lemons, take the juice of them, a glass of wine, one of grape-sjTup, a pint of thick cream, and eight ounces of powdered sugar. Mix and freeze, and when sufficiently congealed, add four ounces of preserved fruits
Cook this with the app: pantry check, scaling, and the assistant.