Ice Cream
From The New York receipt book, 1882
Presented as published in 1882. 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 The New York receipt book (1882) by D.B. Dewey & Co, page 7. The excerpt below is the record exactly as published.
Ice Cream. — 1 quart of cream, 1 pint of milk, 1 cup of sugar; flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.