Packing a Freezer
From The fun of cooking, 1915
Ensure a thick coating of frost inside before adding cream.
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 22. The excerpt below is the record exactly as published.
packing a freezer is to put in layers of broken ice and salt, and then turn the handle; but there is a right way to do it, and if you follow this, you will find the cream will freeze ever so much more quickly than if you are careless in pack- ing." PACKING A FREEZER 2 large bowlfuls of broken ice. 1 bowlful of coarse salt
Cook this with the app: pantry check, scaling, and the assistant.