STRAWBERRY ICE

Ingredients

• 1 oz. cornflour (B. and P.'s patent)
• 3 ozs. castor sugar
• 2 j^olks of eggs
• ^ pint strawberry pulp
• 1 pint milk
• 1 tablespoonful lemon juice

Method

1. 1

   Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time.

2. 2

   Take off, and add the yolks and sugar.

3. 3

   Let this cool.

4. 4

   Add the strawberry pulp to the cornflour custard, mix thoroughly with a whisk, flavour with lemon juice, and freeze.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 33. The excerpt below is the record exactly as published.

STRAWBERRY ICE. 1 oz. cornflour (B. and P.'’s patent) 3 ozs. castor sugar 2 j^olks of eggs ^ pint strawberry pulp 1 pint milk 1 tablespoonful lemon juice Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time. Take off, and add the yolks and sugar. Let this cool. Add the strawberry pulp to the cornflour custard, mix thoroughly with a vhi.sk, flavour with lemon juice, and freeze. THE EXHIBITION COOKERY BOOK. 83 165. lp:mon snow. ^ A Oil. packet Cox’s gelatine Whites of 3 eggs 6 ozs. loaf sugar 1 pint water 2 lemons (peeled thinly and strained juice) I Soak the gelatine in I- pint cold water ten minutes. Put into a saucepan pint boiling water, the sugar, lemons and soaked gelatine. Stir over a slow fire until entirely dis- solved, taking great care it does not boil Remove from the fire. When cool and beginning to set, add the whites of eggs beaten to a stiff froth. Whisk altogether until the preparation thickens and looks like snow. Pleap up on a dish to appear as rocky as possible. i66. ORANGE MOULD. li oz. cornflour (B. and P.'s patent)

Cook this with the app: pantry check, scaling, and the assistant.