Ice Cream
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- TAKE a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar;
- mix them well together and rub through a fine sieve.
- Then put it into a freezing mould, set it in ice and salt, and stir it till it begins to congeal.
- After which put at the bottom of a mould white paper, fill with the cream, put more paper over, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water.
- Or it may be served up in glasses, taking the cream out of the freezing mould.