Pears à la Sevigne
From À la mode cookery, 1902
Use a spoon to shape the ice.
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 À la mode cookery (1902) by Harriet Anne de Salis, page 62. The excerpt below is the record exactly as published.
Pears a la Sevigne Put into a stewpan four, yolks of eggs with six ounces of castor sugar, work well with a wooden spoon, and dilute the mixture with a pint of milk flavoured with vanilla ; stir over the fire till it thickens, without letting it boil ; add three boiled and mashed pears and rub through a hair sieve ; add half a glass of liqueur
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