Raspberry Cream Ice
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 37. The excerpt below is the record exactly as published.
Raspberry Cream Ice. 4 lb. raspberry jam. Juice of half a lemon. 14 gills of milk. i pint whipped cream. A few drops of carmine
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