Orange Ice Cream
From The Swedish, French, American cook book, 1918
Serves 3
Garnish with spun sugar and maraschino cherries.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 472. The excerpt below is the record exactly as published.
juice from six oranges (which will amount to about a cup¬ ful), thicken with a heaping tablespoon cornstarch dissolved in half cup water, then add the yolks of three eggs (stirred with one cup sugar to a souffle). Color with some of the outside of the orange (grated and boiled in a little water), which gives it a yellow shade; it is also a delicious flavor for it. Let stand until cold. When cold, add one pint of rich cream and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.