Book of Ices, including Cream and Water Ices, Sorbets, Mousses, Iced Souffles, and various Iced Dishes. - Marshall, A. B.
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From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.

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From Marshall's School of Cookery, a nineteenth-century institution in Central London, comes this practical guide to making more than one hundred cream ices and sorbets, with detailed description of preservation technique. Illustrated with line drawings of available mould shapes.