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Emily Netuzed recipe book, August 1874
Page 59
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Coffee Cream Ice To 8 yolks of eggs, add a large cup of strong made coffee, a pint of boiled milk, 8 oz. Sugar - Stir over the fire till the eggs are set in the cream, strain thru' a [fine] silve, add 1/2 pint of double cream. Freeze and mould the ice. If for chocolate cream ice, use 6 oz of chocolate disolved in a gill of hot water instead of the coffee. To Make Good Coffee 1 [dessent] spoonful of the best mocha, ground to each person, pour slowly over it boiling water through a bag. N. B. never boil coffee.
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Coffee Cream Ice To 8 yolks of eggs, add a large cup of strong made coffee, a pint of boiled milk, 8 oz. Sugar - Stir over the fire till the eggs are set in the cream, strain thru' a [fine] silve, add 1/2 pint of double cream. Freeze and mould the ice. If for chocolate cream ice, use 6 oz of chocolate disolved in a gill of hot water instead of the coffee. To Make Good Coffee 1 [dessent] spoonful of the best mocha, ground to each person, pour slowly over it boiling water through a bag. N. B. never boil coffee.
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