CUSTARD FOR CAMBRIDGE ICE

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Put the new milk into a stewpan.
  2. Add the castor sugar to the milk.
  3. Put the stewpan on the stove and bring the mixture to the boil.
  4. Stir the hot milk mixture onto the raw yolks of ten eggs that have been mixed with the ground ginger and ground nutmeg.
  5. Return the mixture to the stewpan.
  6. Stir the mixture on the fire until it thickens.
  7. Rub the thickened mixture through a clean tammy cloth.
  8. When the mixture is cool, add the brandy and the Silver Rays (white) rum.
Original Text
CUSTARD FOR CAMBRIDGE ICE.—Put into a stewpan one and a half pints of new milk, add to it five ounces of castor sugar; put it on the stove and bring it to the boil; then stir it on to the raw yolks of ten eggs that have been mixed with the eighth of an ounce of ground ginger and a pinch of ground nutmeg; return it to the stewpan, and stir it on the fire till the mixture thickens; then rub it through a clean tammy cloth, and when cool add a wineglass of brandy and a wineglass of Silver Rays (white) rum.
Notes
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