Fresh Lemon Ice Cream

Name: Fresh Lemon Ice Cream
Ingredients: 8 eggs; 2 qts. cream (or milk); 9 lemons (juice); 3 cups sugar or sugar to taste

From Anson County cook book, 1928

— Mrs. Elliot Boswell.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 40. The excerpt below is the record exactly as published.

FRESH LEMON ICE CREAM 8 eggs 2 qts. cream (or milk) 9 lemons (juice) 3 cups sugar or sugar to taste

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