Ice Cream (Delicious)

Ingredients

• nearly a gallon of pure cream
• sweeten to taste
• one large tablespoonful of gelatine
• flavor with vanilla

Method

1. 1

   Whip cream, sweeten, and flavor.

2. 2

   Dissolve gelatine in warm water and add.

3. 3

   Freeze.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 25. The excerpt below is the record exactly as published.

ce Cream — (Delicious) — If you want a whole gal- lon of cream take nearly a gallon of pure cream, whip it, swieeten to taste, flavor with vanilla. Dissolve one large tablespoonful of gelatine in warm water and add or get the real ice cream powder. Freeze. Chocolate Ice Cream — Make the same as above only grate one-quarter of a* cup of chocolate and dis- solve it in hot milk. 62 Fruit Ice Cream — Make the same way, only put sugar on the fruit, let stand a while, then mash it through a sieve and then add to the cream. In all these creams you can use half milk. In adding milk use the whites of three eggs to the gallon. When the cream is half frozen open the freezer and add the beaten whites, stir down from the sides and finish freezing. Frozen Fruit — Make a plain cream. When nearly frozen, add chopped fruit, candy, citron, raisins and figs. Finish freezing. Serve with whipped cream. (This is a delicious dish.) Sherbets — To one can of pineapple use one quart of water, one tablespoonful of gelatine and one lemon. Sweeten to taste

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