Rennet Ice Cream

Name: Rennet Ice Cream
Yield: 4 servings
Ingredients: 3 cups lukewarm milk; 2 cups lukewarm milk; 1 cup heavy cream; 2 cups thin cream; 34 cup sugar; 1 household rennet tablet; X teaspoon salt; 1 tablespoon cold water; 1 tablespoon vanilla

From Boston Cooking-School cook book, 1896

Serves 4

General Directions for Freezing, p. 576.

Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.

RENNET ICE CREAM 3 cups lukewarm milk hice { 2 cups lukewarm milk 1 cup heavy cream | 2 cups thin cream 34 cup sugar 1 household rennet tablet X teaspoon salt 1 tablespoon cold water 1 tablespoon vanilla

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