Vanilla Ice-Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Results in a creamy texture.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 280. The excerpt below is the record exactly as published.
VANILLA ICE-CREAM. A good vanilla ice-cream is made from cream over- sweetened, and flavored with powdered vanilla-bean ; when it is half frozen, the white of an egg, beaten to a stiff froth, is stirred thoroughly into it, and the freezing is completed. FRENCH ICE-CREAM. French ice-cream, thick and yellow, is made by boiling a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.