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Dessert

Frozen Desserts

A frozen dessert made with beaten egg white and crème de menthe.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Frozen Desserts

Ingredients

Directions

Make the frozen dessert

  1. Before freezing the punch, add the beaten egg white.

  2. Finish freezing the mixture.

  3. Stir in the crème de menthe.

  4. Pack the dessert for one hour.

Serve

  1. Serve in glasses.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beaten egg white
Whipped egg white adds air and a light, fluffy texture to the frozen dessert.
Crème de menthe
Adds mint flavour and sweetness, and its alcohol keeps the frozen dessert softer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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