Rhubarb Cream Ice for Cannes Rose Cream Egg

Name: Rhubarb Cream Ice for Cannes Rose Cream Egg
Ingredients: vanilla pod; ginger; lemon; lemons; bayleaves; marshall’s liquid carmine; stiffly-whipped cream; fresh washed rhubarb; sugar; water

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Take a pound of fresh washed rhubarb, cut it up small, and then put it into a stewpan with six ounces of