Name: Italian Confectioner
Ingredients: pounded ice; coarse sea salt

Italian Confectioner

Ingredients

pounded ice
coarse sea salt

Directions

Place a freezing pot in a tub or pail filled with pounded ice mixed with coarse sea salt.
Ensure the salt is well mixed with the ice for optimal freezing power.
Fill the freezing pot with the mixture you intend to ice, ensuring it is not overly sweet.
Turn the pot quickly in the ice using the handles to mix thoroughly.

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.