Strawberry Cream Ice
From The "Queen" cookery books: Ices, 1902
Can be made with jam or syrup.
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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
ed strawberries, fresh or dried cherries, shred and blanched almonds, grated cocoanut, seeded raisins, &c., &c., it becomes an ice well known and hked abroad under the name of Mille-fruits. Bose Cream Ice. — To a pint of single cream add 3oz. of caster sugar, and scald it j add to it when cool a few drops of vanilla essence, a tablespoonful or so of rose water, and the same of maraschino hqueur, and half freeze ; then add a gill of very stiffly PLAIN ICES. CREAM AND WATER. 31 whipped cream, and, if necessary, a little more maraschino, and re-freeze. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, &c. Sherbet Cream Ice (Italian). — Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add lOoz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream. Strawberry Cream Ice. — Pick and stem the straw- berries, and let them marinade for an hour or so, strewed with sugar, and the juice of half a lemon ; then crush them to a smooth pulp, and incorporate this with an equal amount of scalded or fresh cream, add a drop of carmine to bring up the colour, and haK freeze; then stir in a gill of stifidy whipped cream
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