Desserts, Custards and Creams
Ingredients
Directions
Stir the mixture constantly until it thickens on the spoon.
Remove from the stove and beat until cold.
Fold the mixture into the whipped cream.
Place in a freezer packed with ice and salt.
Let stand for four hours.
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.
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