Ices and How to Make Them
1907, with hints and recipes for all manner of iced desserts etc
Third edition, revised and enlarged. Hardback bound in the original grey cloth with printed titling and design to spine and upper board. 19 × 11.5cm, 108pp.
A charming Edwardian book on hints and recipes for iced foods and desserts. The first part of the book gives details on the utensils etc needed, and this is followed by recipes, some with small engraved illustrations. The recipes include vanilla ice cream, glace aux tangerines, sorbet de raisin, parfait au nougat and so on.
A good copy for age. One or two of the pages are quite heavily marked but the main body of text is in good order. The inner binding is a little pulled in places but sound.Sold