Ice Cream
From Royal Victoria cook book, 1900
Serves 2
L. T. WHIsH.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 40. The excerpt below is the record exactly as published.
2 tablespoons corn starch, wet with cold water and 106 DESSERTS. boiled till clear. When cool stir in the juice of 1 lemon and beaten whites of 3 eggs, and beat till quite light and spongy. é A. ES. ICE CREAM.—One quart new milk, 2 eggs, 2 table- spoons corn starch. Heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk ; let boil for 1 or 2 minutes, then remove from stove and cool, stir in the eggs and $ pound sugar
Cook this with the app: pantry check, scaling, and the assistant.