Brown Bread
Ice Cream
(1789, England)


Grated rasps of brown bread in an ice cream. Exactly what you think it would be like? Perhaps, or perhaps not. Find an artisan ice cream makers in the UK or Ireland and they may specialise in a good one. This 1789 recipe? It's a little different.

This recipe comes from the 1789 cookbook The Complete Confectioner, published in London, and written by Frederic Nutt.
(Brown Bread Ice Cream, No. 133)


568ml cream
2 slices brown bread
30g powdered sugar

  1. Mix well the powdered sugar into the cream, follow by rasping bread in fine chunks into the cream. Freeze and serve in a tall sundae glass.

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