Macaroon Ice Cream
From Cooking for profit, 1886
Serves 6
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 63. The excerpt below is the record exactly as published.
acaroon Ice Cream. Use the rich kind of macaroons, known as soft macaroons; they are made like egg kisses with plenty of crushed almonds in to make them brown. Allow a pound of them to three pints of pure cream. Sweeten the cream with maraschino
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