Recipe or source entry
Apricot Cream Ice
Boil ten ripe apricots with six ounces of sugar and a gill of water; and when dissolved, rub through a hair sieve; add the pulp to a plain custard made with half a pint of milk, six yolks of eggs, and two ounces of sugar; freeze as usual.
Peaches or any kind of plums are treated in the same manner.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter39/apricot-cream-ice.html- Legacy revision
8531e8373e9b- Source checksum
e3f59f929f381763c95d2b2bb8d21774c1ade95f9e2dd9d2fa9fc10f7a1fc582- Legacy text checksum
59d09a727dacb792cf687faea975da6dcfad282939795927084687618ef2edf3
Cite this page
Apricot Cream Ice. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter39/apricot-cream-ice.html