Green Codling Ice-Cream
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 128. The excerpt below is the record exactly as published.
Green Codling Ice-Cream.— Six large codlings, one half pint of water, one quarter pint cream, four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.