Bisque Ice Cream
From Twentieth century home cook book, 1905
Serves 7
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 118. The excerpt below is the record exactly as published.
BISQUE ICE CREAM. Three pints of ver^' rich cream, one quart of fresh clabber; boil in a tea- cup of sweet inilk one vanilla bean ; sweeten to taste ; one can of con- densed milk
Cook this with the app: pantry check, scaling, and the assistant.