Home-Made Ice Cream and Candy (Classic Reprint)

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Title: Hardback
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Excerpt from Home-Made Ice Cream and Candy

Fruit juices should never be cooked with the cream, but should be mixed with the sugar, stirred into a clear syrup, and added to the ice-cold cream before freezing, or, better still, when half frozen.

Scalding milk or cream means to bring it to the steaming point over hot water; never allow the material to boil.

When part milk is used, the cream may be whipped before freezing.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


Publisher - Forgotten Books

Language - English

Author(s) - Charles Marine Metzgar


Published Date - August 26 2019

ISBN - 9780484499064

Dimensions - 22.9 x 15.2 x 0.9 cm

Page Count - 110

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