Parmesan Cheese Ice Cream.

Today, September 11^th …

I was reminded of this interesting recipe in an email conversation with lapinbizarre. It is a superb example of finding an old recipe that sounds so funky that it surely must soon be rediscovered and claimed as the new idea of a cutting-edge modern chef.

I am unable to track down the well-known recipe from Hannah Glasse – there are a lot of editions of her works to troll through, and I am, after all, on holiday. The same recipe certainly appeared in many cookbooks of the late eighteenth and early nineteenth centuries. This is the version from The Cook's Dictionary and House-keeper's Directory … by Richard Dolby (1830)

Cheese (Parmesan) Ice Cream.
Take six eggs, half a pint of syrup and a pint of cream; put them into a stewpan and boil them until it begins to thicken; then rasp three ounces of parmesan cheese; mix the whole well togetherand pass it through a sieve, then freeze it according to custom.

Now, all I need to do is find the recipe for Asparagus Ice, and we have the makings of a wonderful ice-cream parfait.

Tomorrow’s Story …

Fruit with Meat.

Quotation for the Day …

The traveler sees what he sees, the tourist sees what he has come to see. Gilbert K. Chesterton