Sherbet Cream Ice (Italian)

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)
Instructions (6)
  1. Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream.
  2. Let it boil up once.
  3. Sieve it.
  4. Add 10oz. to 12oz. of sugar, and let it stand till this is all melted.
  5. Freeze.
  6. Adding half-way through the freezing half a pint of whipped cream.
Original Text · last edited 4 days ago
Sherbet Cream Ice (Italian).—Stir the yolks of four eggs, and a spoonful of orange flower water, into one and a half pints of cream, and let it boil up once, then sieve it, add 10oz. to 12oz. of sugar, and let it stand till this is all melted, then freeze, adding half-way through the freezing half a pint of whipped cream.
Notes
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