Philadelphia Ice Cream No. 1
From The household cook book, 1902
Serves 8
Standard proportions for Philadelphia ice creams.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 323. The excerpt below is the record exactly as published.
1 quart of rich cream, 1 heaping cup (which equals ^ lb.) of sugar, and flavor to taste. This makes the simplest form of ice cream, and these materi- als form the basis, and the above are the standard proportions for all the best Philadelphia ice creams. We give 1 or 2 other recipes for Philadelphia ice cream which are sometimes used. PHILADELPHIA ICE CREAM No. 2.— Mix together 2 quarts of thick cream and 1 pint of milk and ^ lb. of sugar; dissolve 1 table- spoon of soda in 4 tablespoons of hot water, cool it, and add to the cream just before freezing. Flavor to suit the taste. PHILADELPHIA ICE CREAM No. 3— Heat 3 cups of fresh milk, and when it comes to the scalding^point have ready 2 table- spoons of arrowroot dissolved in a little cold milk and add it; when of the consistency of cream, remove from the fire and cool, stirring frequently to prevent lumping; add this custard to 1|- quarts of well* whipped cream, and 1^ cups sugar; flavor to taste
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