Orange (Flower-water) Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

a pint of single cream ↝ Cream, light [Cream and cream substitutes]
3oz. caster sugar ↝ Sugar, NFS [Sugars and honey]
a gill of orange-flower water
a teaspoonful of vanilla essence
a spoonful or two of maraschino ↝ Cherries, maraschino [Other fruits and fruit salads]
crystallized rose and orange-flowers, about 1oz. of each ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
crystallized rose and orange-flowers, about 1oz. of each ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (2)

partly freeze this
then stir into it crystallized rose and orange-flowers, about 1oz. of each, and serve.

Original Text · last edited 4 days ago

Orange (Flower-water) Cream Ice.—To a pint of single cream add 3oz. caster sugar, a gill of orange- flower water, a teaspoonful of vanilla essence and a spoonful or two of maraschino, partly freeze this, then stir into it crystallized rose and orange-flowers, about 1oz. of each, and serve.

Notes

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