Plombiere's Ice
From Cassell's dictionary of cookery, 1892
Serves 5
Time to boil custard is about ten minutes. Sufficient for six or seven persons.
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 1240. The excerpt below is the record exactly as published.
Plombiere's Ice.— Blanch and peel six ounces of Jordan almonds and ten bitter ones. Dry them in a soft cloth, and pound to a smooth paste with a little orange-flower water. Stir this paste into a pint and a half of boiling milk, then press the liquid through a jelly-bag. Mix ten yolks of eggs well beaten with the milk, and stir the custard over a moderate fire until it begins to thicken. Take it off the fire, stir two or three minutes longer
Cook this with the app: pantry check, scaling, and the assistant.