Allison Kyle Leopold

Victorian Frozen Danties

Potter, 1993, ISBN 0-517-59143-X, 64 pages


The book begins with an introduction, discussing Vicorian ice creams. The remainder of the book is a list of recipes, broken into three chapters: Ice Cream; Water Ices and Granites; Sherbets and Mousses. The book ends with a discussion on differences in making ice cream today vs making it in Vicorian times.


A tiny book, most of the recipes are culled from other (usually turn of the century) sources, and printed here as quotes.