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Julian Booker Thompson recipe and travel book, 1898
Page xiii
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Strawberry Ice Cream Cream 30% 5 oz Strawberrys 4 oz 2 egg whites Gelatine 1 teaspoonfull Dissolve gelatine in teaspoonfull cold water heat two teaspoonfull cream and put with gelatine and water place in pan water whip rest cream together whip whites of eggs add gelatine mixture to whipped cream and then add egg whites place in mould and ice chest and chill for 1 hour
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Strawberry Ice Cream Cream 30% 5 oz Strawberrys 4 oz 2 egg whites Gelatine 1 teaspoonfull Dissolve gelatine in teaspoonfull cold water heat two teaspoonfull cream and put with gelatine and water place in pan water whip rest cream together whip whites of eggs add gelatine mixture to whipped cream and then add egg whites place in mould and ice chest and chill for 1 hour
Szathmary Culinary Manuscripts and Cookbooks
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