Ice Cream

Ingredients

• sugar in the proportion of one cup to a quart
• one quart of cream
• one tablespoon to a quart

Method

1. 1

   Scald thin cream in a double boiler, dissolve sugar in it, and add flavoring when cool.

2. 2

   This is Philadelphia ice cream.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 84. The excerpt below is the record exactly as published.

ice cream. Frozen Desserts — General Directions. All mixtures must be sweeter and more highly flavored than if served without freezing. Cool thoroughly before packing in ice and salt. Use three measures fine cracked ice to one measure of salt. 17 Lemon Ice. Mix in proportion of the juice of one lemon, one-fourth cup of sugar and one cup of water. Or, make a quantity Of syrup, 4 measures of sugar to 2 of water, and use 4 measures of syrup to I of fruit juice. Strain into a tin can or .straight glass jar with a close cover. Pack this in a pail or pan with ice (or snow) and salt. Turn the can around and occasionally" scrape down the ice which forms inside. Use other fruit juices in the same way: — orange, pineapple, raspberry — to which lemon juice is usually added, grape juice or acid jelly, Pineapple Sherbet.* One can of grated pineapple, one cup of sugar, juice of two lemons, one tablespoon of powdered gelatine, one quart of water or milk. Ice Cream. Scald thin cream in double boiler, dissolve sugar in the proportion of one cup to a quart, add flavoring when cool — extract, one tablespoon to a quart

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