Ice Cream
From Magnet users cook book, 1920
Serves 4
The meringue protects the Ice Cream from melting while baking.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 29. The excerpt below is the record exactly as published.
Ice Cream, but the water ice — must not be stirred continually, but occassionally, You can give the crank a few very slow turns, then let it rest, then turn slowly as before and rest — again, and so continue till the water ice is frozen pretty hard. It must not- — be light and frothy. A much longer time is required to freeze water ice — than Ice Cream. When the mash is sufficiently frozen, take out the dasher, — scrape down the sides of the can, put a cork in the lid, cover with a piece of — carpet, and stand aside two or three hours to ripen, that is, to become mellow and smooth. Fruit jelly may be used in place of fresh fruit, allowing — half a pint of jelly to each quart of water, sweetened to taste. When the — water ice is to be served in forms, proceed precisely the same as for the moulding of Ice Cream, as MY SHPARATOR DID SUCH GOOD WORK MY NEIGHBORS ALL PURCHASED MAGNETS ; Miss Amy Stamford, Stavely, Alta., says:—My neighbours now all own _ Magnets. Mine did such good work they were convinced it was the best — “machine, It turns so easily, the children are always anxious to do the. separating. Lee ae 2 = 7 ~~ ~ ve ae ~ : S% 36 es DICE CREAM. Whites of 4 eggs, 4 tablespoons powdered sugar, 1 pint brick Ice Cream, sheet spong cake, flavor. Crushed nuts if desired
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Cook this with the app: pantry check, scaling, and the assistant.