Name: Ices and Ice Cream
Ingredients: pounded ice; coarse salt; heavy white paper or light cardboard; lace paper for frills; ice-cream mixture

Ices and Ice Cream

Ingredients

Directions

Prepare small paper cases in desired shapes, about the size of a patty pan.
Fill the cases with the ice-cream mixture.
In a wooden box, layer 6-8 inches of pounded ice and coarse salt.
Place the filled cases in a tin mold on top of the ice and salt layers.
Cover with another 8 inches of ice and salt, then cover the box with a thick cloth.
Let it stand for 6-8 hours before removing the mold.

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.