Allison Kyle Leopold
Victorian Frozen Danties
Potter, 1993, ISBN 0-517-59143-X, 64 pages
Summary:
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.
Critique:
A tiny book, most of the recipes are culled from other
(usually turn of the century) sources, and printed here as
quotes.