Lemon Ice Cream
From Twentieth century home cook book, 1905
Serves 2
Ensure constant stirring.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
LEMON ICE CREAM. Take one quart of sweet rich cream, eight ounces of pulverized sugar, three whole eggs, one teaspoonful extract of lemon
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