Recipe or source entry
Pine-Apple Cream Ice
Peel, slice up, and boil about twelve ounces of pine in a gill of water, with eight ounces of sugar; pound the pieces of pine, mix them to their syrup, and rub this through a hair sieve; mix the pulp with a custard, as directed in the preceding case.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter39/pine-apple-cream-ice.html- Legacy revision
8531e8373e9b- Source checksum
8da2f1d5fb193db09b916d593c75ca56050464ceec978729f16b02280ff32798- Legacy text checksum
37265a148846cbe2d76161d0a7fd5c50015f2fa297af7def92381f46dc70ab43
Cite this page
Pine-Apple Cream Ice. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter39/pine-apple-cream-ice.html