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To viake Ice Cream

From The prudent housewife, or Compleat English cook (1800).

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A historical recipe

The prudent housewife, or Compleat English cook, by Mrs Fisher and Hailstone, Edward, 1818-1890, former owner (1800).

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 1 ingredient

  1. a handful of salt

Method

  1. Take two pewter basons, one larger than the other;
  2. tlie inward one must have a close cover, into which you are to put your cream, and mix it tvith raspberries, or whatever you like best, to give it a flavor and a colour.
  3. Sweeten it to your palate, then cover it close, and set it in the larger bason.
  4. Fill it with ice, and a handful of salt ;
  5. let it stand in this ice three quarters of an hoiir, then uncover it, and stir the cream well together : cover it close again, and let it stand hall an hour longer, after that turn it into your plate These things are made at the pe« terers.

Plating

Cookware for this recipe

  • Wooden spoon
  • Spatula
Source not stated by archive.org
Credit

From The prudent housewife, or Compleat English cook (1800), printed page 52, digitised by the Internet Archive: https://archive.org/details/2662425R.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.