Ice Cream

Name: Ice Cream
Ingredients: Two cups coffee; one scant cup butter (melted just enough to make it soft); one cup milk; whites of eight eggs; three cups flour; three heaping teaspoons baking powder

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Icing: — Whites of three eggs, well beaten, nearly three cups powdered sugar (or one pound), three-fourths cup water; mix sugar and water, boil until the syrup will collect in the bottom of a cup of cold water; have the eggs in a dish and pour the hot syrup upon them slowly; stir constantly until nearly cold then add a teaspoon of vanilla. If the icing seems too hard add a little hot water, and if it sticks to the knife dip the knife in hot water. Very nice.

Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 25. The excerpt below is the record exactly as published.

Ice Cream. Two cups coffee A sugar, one scant cup butter (melted just enough to make it soft), one cup milk, whites of eight eggs, three cups flour, three heap- ing teaspoons baking powd

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