 | Samuel Adams (servant.) - 1826 - 526 pagine
...more the cream is worked to the side with the spoon, the smoother and better flavoured it will be. After it is well frozen, take it out and put it into...adhering to them ; dip them in lukewarm water and send them to table. ' 87. Another Method. Braise two pottles of strawberries in a basin with half a pint... | |
 | Colin MacKenzie - 1853 - 498 pagine
...more Ihe cream is worked u> the side with the spoon, the smoother and better flavoured it will be.. After it is well frozen, take it out and put it into ice-sliape> with salt niiil.ii •; then carefully wash the shape! for fear of any salt adhering to... | |
 | Robert Riddell - 1860 - 724 pagine
...more the cream is worked to the side with the spatula the smoother and better flavoured it will be ; after it is well frozen, take it out and put it into ice shapes. Are essentially different from cream ices ; both Water ices as regards the preparation and taste :... | |
 | Colin MacKenzie - 1867 - 510 pagine
...tnke it out and put it into ice-moulds with salt and ice; then carefully wash the moulds for fear uf any salt adhering to them ; dip them in lukewarm water and send them to table. Another Method— ( Water-ice}. Braise 1 quart of strawberries in a basin with } a pint... | |
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... quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on till it is frozen. The more the cream is worked to the side with the spoon, the smoother and better flavoured it will be. After it is well frozen, take it out... 