Ice-Cream Preparation (Generic Recipe)
From A guide to modern cookery, 1909
Serves 6
The amount of sugar and egg-yolks remains constant; variations come from flavoring.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 451. The excerpt below is the record exactly as published.
ICE-CREAM PREPARATION (Generic Recipe) Work two-thirds lb. of sugar and ten egg-yolks in a saucepan until the mixture reaches the rzbbon-stage. Dilute it, little by little, with one quart of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.