Ice and Cream. 279

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for the runnet and milk mixture

a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
runnet, as for cheesecakes
some canary wine
sugar ↝ Sugar, NFS [Sugars and honey]

for the froth

the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
a little rose-water ↝ Water, tap [Tap water]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for decoration/flavoring

bunches of preserved barberries ↝ Jams and preserves, apricot [Sweets]
raspberry jam ↝ Raspberries, raw [Fruits and Fruit Juices]
any thing of that sort you please

Instructions (9)

Mix a little cream and new milk together in a dish.
Add runnet, as for cheesecakes.
Stir it together.
Pour in some canary wine and sugar.
Put the whites of three eggs and a little rose-water to a pint of cream.
Whip it up to a froth with a whisk.
As the froth rises, put it upon the runnet and milk mixture.
Lay in here and there bunches of preserved barberries, raspberry jam, or any thing of that sort you please.
Whip up more froth and put over the whole.

Original Text

Ice and Cream.

Mix a little cream and new milk together in a dish; put in runnet, as for cheesecakes; stir it together. Pour in some canary wine and sugar. Then put the whites of three eggs and a little rose-water to a pint of cream; whip it up to a froth with a whisk, and, as it rises, put it upon the runnet and milk. Lay in here and there bunches of preserved barberries, raspberry jam, or any thing of that sort you please. Whip up more froth, and put over the whole.

[279]

Notes

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