Tea Cream Ice

Name: Tea Cream Ice
Ingredients: four good spoonfuls of Hyson tea; a pint of cold single cream; the yolks of five or six eggs; lOoz. or 12oz. of sugar

From The "Queen" cookery books: Ices, 1902

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 14. The excerpt below is the record exactly as published.

Tea Cream Ice. — Put four good spoonfuls of Hyson tea into a jDint of cold single cream, and just bring it to the boil ; then lift it off the fire at once, let it stand in a warm place to infuse for three oi four minutes, then strain it off into a pint of cream, and again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with lOoz. or 12oz. of sugar

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