Greengage 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 (4)
Instructions (6)
  1. Stone the greengages.
  2. Blanch the kernels.
  3. Cook the fruit and the kernels with the sugar until reduced to a rather thin marmalade.
  4. Tammy the marmalade.
  5. When cool, mix with the custard or whipped cream.
  6. Freeze in the usual way.
Original Text · last edited 4 days ago
Greengage Cream Ice.—Choose two dozen fine ripe greengages, stone them, and blanch the kernels; cook the fruit and the kernels with 4oz. of cane loaf sugar till reduced to a rather thin marmalade, tammy, and when cool mix them with a quart of either rich custard or whipped cream, and freeze in the usual way.
Notes
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