Tea Ice Cream
From Cooking for profit, 1886
Serves 10
Can only be made with pure sweet cream.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 245. The excerpt below is the record exactly as published.
2 quarts of cream with 2 cups sugar and add I cup strong tea made as for drinking and freeze as usuaL Dinner. August 2. Soup— Consomme Calcutta (6 quarts 35 cents.) Sliced tomatoes and cucumbers (on ta- ble ;io cents .) Fillets of sole, a la tartare (5 pounds grass and sauce 70 cents .) Potatoes duchesse . Corned beef and cabbage (2 lbs and cabbage 21 cents.) Roast beef (from previous day and i lb 13 cents. Spring lamb, mint sauce (fore quarter 6 lbs 75 cents. Veal with dressing (shoulder boned, 3 lbs net and dressing 45 cents .) Scrambled sweetbreads, puree of peas (part charged yesterday ; 20 cents.) Turnips mashed 5, rice 5, string beans 4, corn 12, tomatoes 10, potatoes 12 (48 cents.) Pineap{)le fritters (2 cans pineapple 50, batter, frying ro, sauce 7 , 30 fritters 67 cents.) Raspberry tarts (small open pies, puff paste, cut in three; 18 orders 27 cents.) Vanilla jelly (i qt 25 cents.) Chocolate ice cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.