Ice Creams, Water Ices, Frozen Puddings

Published in the late 19th century, 'Ice Creams, Water Ices, Frozen Puddings' by Sarah Tyson Heston Rorer is a collection of recipes for various frozen desserts. The book includes instructions for making ice cream, water ices, and other refreshing treats suitable for any occasion. Despite advancements in ice cream making, the recipes remain relevant and can produce delicious results today.