Vanilla Ice Cream with Macaroons
From The Toronto Cook Book, 1915
Serves 6
This is delicious.
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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Vanilla Ice Cream With Macaroons Take one quart thick cream, one cup sugar, one tablespoon vanilla; freeze five minutes; when thoroughly frozen add some crumbed macaroons
Cook this with the app: pantry check, scaling, and the assistant.