Philadelphia Ice Cream

Name: Philadelphia Ice Cream
Ingredients: two quarts of double cream; three-fourths of a pound of fine sugar; one teaspoonful of vanilla; the whites of two eggs

From Perfection in baking, 1895

Desiccated egg white can be used instead of egg whites.

Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 14. The excerpt below is the record exactly as published.

^hilndelphin Ice Cream. Beat up two quarts of double cream, three-fourths of a pound of fine sugar, one teaspoonful of vanilla, strain through a fine sieve into freezer, add the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.