Mille Fruit Ice Cream
From Warne's model cookery and housekeeping book (1868).
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A historical recipe
Warne's model cookery and housekeeping book, by Mary Jewry and University of Leeds. Library (1868).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- one pint of cream
- a pound of sugar
- one glass of wine
- one glass of grape syrup
- a pound of preserved fruits
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 2392.
- Take the juice of two lemons, one pint of cream, half a pound of sugar, one glass of wine, one glass of grape syrup ;
- mix ;
- freeze.
- Cut a quarter of a pound of preserved fruits, as for Nesselrode;
- mix them well with the ice, and set in the moulding pots.
- One quart.
Plating
Cookware for this recipe
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Chef's knife