Honey Cream

Ingredients

• 1/2 cupful strained honey
• 1 1/2 cupfuls whipped cream
• 4 eggs
• 1/2 teaspoonful vanilla
• 1/2 teaspoonful salt

Method

1. 1

   Separate the eggs and beat the yolks slightly, stirring in the honey gradually.

2. 2

   Heat in the double boiler, stirring constantly, until the mixture thickens.

3. 3

   Cool, add the stiffly beaten whites and the whipped cream, salt and vanilla.

4. 4

   Pack in ice and salt and let stand 4 or 5 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 52. The excerpt below is the record exactly as published.

1% teaspoonfuls vanilla 1 cupful water 5 egg whites Put pared ripe peaches through a sieve until 1 quart of pulp is secured. Make a syrup by boiling the sugar with the water a few minutes. When cool, add it and the juice of the lemon and the vanilla to the peaches. Mix and then add the slightly beaten egg whites. Freeze. The vanilla may be omitted if one wishes. Pineapple Ice Cream 6 cupfuls thin cream % cupful sugar 1 cupful grated pineapple Add pineapple to the cream and let stand 30 minutes. Strain, add sugar and freeze. Strawberry Ice Cream 2 cupfuls milk 2 cupfuls sugar syrup 2 cupfuls cream 4 cupfuls berries Crush the berries and combine with the syrup made by boiling 1 cupful of sugar with li/^ cupfuls of water. Cool the syrup 108 THE FARM COOK AND RULE BOOK before adding it to the berries. After the strawberries have stood in the syrup 30 minutes, rub them through a fine sieve, add the cream and freeze until the mixture is very cold, then stir in the milk and continue the freezing. Honey Cream % cupful strained honey 1% cupfuls whipped cream 4 eggs % teaspoonful vanilla % teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.