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English cookbook, 1750-1780
Page 41
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To Make Ice Cream 41 Sweeten y.e Cream to your taist & put it into y.e moulds y.n mix a good quantity of Sack with Icse & lay some Icse & salt in y.e bottom of your paill you desire to frees y.e cram in y.n let moulds with y.e narow ends downwards fix Every mould in y.e paill with Ise all about it & a good quantity of Salt then cover y.e moulds all over with Icse Strowing a good deall Salt upon it among y.e Icse y.e pin over it a [Cors?] cloth roung hard out of cold watter y.n lett it in a cold seller where it is dry it will be frose in 3 or 4 hours w.n you take y.m out take y.e moulds before you uncover y.m & swing y.m 5 or 6 times round in a pail of cold watter holding y.m by y.e top of y.e brode end y.n rub y.e moulds round in your hot hands a little & take of y.e lid & turn it out upon y.e plat you desire to send it up in.
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To Make Ice Cream 41 Sweeten y.e Cream to your taist & put it into y.e moulds y.n mix a good quantity of Sack with Icse & lay some Icse & salt in y.e bottom of your paill you desire to frees y.e cram in y.n let moulds with y.e narow ends downwards fix Every mould in y.e paill with Ise all about it & a good quantity of Salt then cover y.e moulds all over with Icse Strowing a good deall Salt upon it among y.e Icse y.e pin over it a [Cors?] cloth roung hard out of cold watter y.n lett it in a cold seller where it is dry it will be frose in 3 or 4 hours w.n you take y.m out take y.e moulds before you uncover y.m & swing y.m 5 or 6 times round in a pail of cold watter holding y.m by y.e top of y.e brode end y.n rub y.e moulds round in your hot hands a little & take of y.e lid & turn it out upon y.e plat you desire to send it up in.
Szathmary Culinary Manuscripts and Cookbooks
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