Ice Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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 34. The excerpt below is the record exactly as published.
Ice Cream. Two cups granulated sugar, scant cup water; as soon as this boils add one-fourth teaspoon cream tartar dissolved in watei ; then boil without stir- ring until brittle when dropped in water; add butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.