Liqueur Ices

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 (5)

two wineglassfuls or more of any good liqueur to taste ↝ Liqueur [Liquor and cocktails]
a pint of rich custard ↝ Custard [Pudding]
or whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a gill of liqueur syrup ↝ Liqueur [Liquor and cocktails]
to the pint of custard ↝ Custard [Pudding]

Instructions (4)

add two wineglassfuls or more of any good liqueur to taste, to a pint of rich custard or whipped cream
finish in the usual way
for a more economical form, use a gill of liqueur syrup to the pint of custard
the custard must not be quite so sweet as usual on account of the syrup

Original Text · last edited 4 days ago

Liqueur Ices.— These are made by adding two
wineglassfuls or more of any good liqueur to taste,
to a pint of rich custard or whipped cream, finishing
in the usual way. A more economical form is to
use a gill of liqueur syrup to the pint of custard,
which must, however, not be quite so sweet as usual
on account of the syrup.

Notes

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