Vanilla Ice Cream
From The school kitchen textbook, 1915
Adjust vanilla to taste.
Presented as published in 1915. 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 The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
Vanilla Ice Cream Dissolve one cup of sugar in one quart of thin scalded cream. Cool, add a bit of salt and one teaspoon of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.