New York Ice-cream
From The new practical housekeeping, 1890
Serves 10
Mold with chocolate cream for a center layer and lemon cream above.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 300. The excerpt below is the record exactly as published.
New York Ice-cream. — Boil (juart thin cream, with teacup and a half sugar and a vanilla bean m it. Beat yolks of twelve eggs
Cook this with the app: pantry check, scaling, and the assistant.