Cocoa-Nut Ice Cream
From Virginia Cookery-book, 1884
Serves 20
Purchase pre-grated cocoa-nut if available.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 99. The excerpt below is the record exactly as published.
two nuts to one gallon of cream ; sweeten the cream with a pound and a quarter of white sugar ; add the milk 208 VIRGIMA COOKERY-BOOK. of the cocoa-nut, if you like its rich taste, or omit it at pleasure. When the cream is partially frozen add the cocoa-nut, with the beaten whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.