Philadelphia Vanilla Ice Cream
From The Central cook book, 1924
Miss Mary D. Guorce.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 51. The excerpt below is the record exactly as published.
Philadelphia Vanilla Ice Cream 1 quart thin or single cream. 84 cup sugar. 11% tablespoons Bee Brand vanilla.
Cook this with the app: pantry check, scaling, and the assistant.