Vanilla Ice Cream
From Twentieth century home cook book, 1905
Serves 10
Keep covered until serving.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
VANILLA ICE CREAM. Cut a vanilla bean into small pieces, boil it in a teacup of fresh milk; when it cools add to two quarts of sweet thick cream (first strain the boiled milk) ; sweeten with two heaping cups of powdered sugar
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