Vanilla Ice Cream

Ingredients

• 2 c milk
• 1 T flour
• 1 c sugar
• 1/2 t salt
• 1 egg
• 1 pt. thin cream or rich milk
• 2 T vanilla

Method

1. 1

   Make a custard of milk, flour, sugar, salt, and egg.

2. 2

   When cool, add thin cream or rich milk and vanilla, and freeze.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 222. The excerpt below is the record exactly as published.

VANILLA ICE CREAM WITH HOT SAUCE Stuffed Corned Beef Make several deep cuts in a 3 or 4 pound piece of well corned beef, and fill each with dressing of bread crumbs moistened with water and seasoned with pepper and onion, p. 46. Tie up tightly in a cloth, saturate with vinegar, then boil about 3 h. New Potatoes in Cream Scrape the required number of small potatoes, cook in salted water till tender, drain and cover with thin white sauce — I T flour, 2 T butter, i c milk as on p. 347. Note — New potatoes may be cooked with the skins on, then peeled. This is easier than scraping. 400 LESSONS IN COOKING Hot Slaw Remove the outer leaves from a small head of cabbage, cut in quarters, then with a sharp knife cut very fine, or if available, a slaw cutter may be used. Beat the yolks of 2 eggs, left from Monday Luncheon, add ^ c water, % c vinegar, i T butter, and 3/2 t salt. Heat over hot water until thickened, add the chopped cabbage, and when hot, serve. Lima Beans Wash and boil in salted water 30 m or more, drain and season with butter, salt and pepper, p. 332. Cook enough so that i>^ c may be left for future use. Vanilla Ice Cream Make a custard of 2 c milk, i T flour, i c sugar, >^ t salt and i egg and when cool add i pt. thin cream or rich milk and 2 T vanilla and freeze — p. 309. Hot Caramel Sauce Melt I c sugar in a frying pan until it has become a light brown syrup. This must be constantly stirred to keep from burning. Add i c boiling water, taking care that it does not boil over when added to the hot sugar. When the sugar is all dissolved add a roux made by creaming well together i T butter and i T flour. Boil 3 or 4 m, then serve over well frozen ice cream. (This may be used cold.) Preparing the Meal About 3 h before dinner time prepare the corned beef and put on to cook. About 45 m before serving, wash scrape and cook the potatoes, then put the lima beans on to cook. Cut the cabbage, and then make the sauce for the slaw, setting aside when thickened until ready to use. Make the hot sauce for the ice cream, and then the cream sauce for the potatoes. Now reheat the cabbage in the sauce, drain the beans, and add the seasonings, also drain the potatoes and add to the cream sauce. Cut the bread and butter and place on the table, then serve the dinner. While preparing the dinner cook the Cream of Wheat for breakfast in a double boiler. It is best when cooked several hours. Pour into moulds and set away in a cold place. AUGUST MENUS 401 BREAKFAST Wednesday Lesson 247 MOULDED CREAM OF WHEAT WITH FRESH GOOSEBERRY CRUSH EGGS ENGLISH FASHION SOUTHERN SPOON BREAD COFFEE Fresh Gooseberry Crush Wash and pick over i pt. fresh ripe gooseberries, add 1 c sugar

Cook this with the app: pantry check, scaling, and the assistant.