vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ice Cream
From Temperance cook book, 1887
Serves 6
Fruit flavors can be added using one quart of juice per gallon of cream.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 125. The excerpt below is the record exactly as published.
ice cream dish, remove gently, and serve at once. ICE CREAM. Three quarts of new milk, scalded. While boiling, add six tablespoonfuls of cornstarch, dissolved in cold milk, five coffee- cupfuls of lump sugar, three eggs, yolks and whites beaten sep- arately, and added just before taking off the fire; add a piece of butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.