French Ice-Cream
From New Delineator recipes., 1929
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 74. The excerpt below is the record exactly as published.
FRENCH ICE-CREAM 6 egg-yolks }i cup sugar 5 cups medium cream Vanilla bean
Cook this with the app: pantry check, scaling, and the assistant.