Tea Ice-Cream
From Buckeye cookery, 1892
Serves 14
Recipe attributed to Miss A. C. L., Pittsfield, Mass.
Presented as published in 1892. 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 Buckeye cookery (1892), page 99. The excerpt below is the record exactly as published.
Tea Icr-cREAM. Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from the fire, and let stand five minutes; strain it into a pint of cold cream, put on to scald again, and when hot mix with it four eggs and three-fourths pound sugar
Cook this with the app: pantry check, scaling, and the assistant.