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| | The Food Timeline: history notes--ice cream |
 | | If you are making a fromage a la glace, you must put a smaller quantity of eggs, as isinglass is to be put to stiffen it; and keep constantly stirring the cream on the fire, while the eggs are doing. |
 | | When you perceive the cream is getting thick, put the melted isinglass in, and rub it through a tammy, then put it into a mould and into ice. |
 | | Strain the cream; add it to the egg, in the stewpan; stir over the fire, without boiling, until it thickens, and strain it through a tammy cloth; |
| www.foodtimeline.org /foodicecream.html (8594 words) |
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