Ice Cream with Condensed Milk
From The household cook book, 1902
Serves 10
Real cream is superior to substitutes, but for economy, substitutes are often used.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 320. The excerpt below is the record exactly as published.
1 can of condensed milk to 1^ quarts of scalded milk) making it into a thick custard, and freezing it; flavor to taste, but rather highly
Cook this with the app: pantry check, scaling, and the assistant.