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New England cookbook, 1855-1934
Page 41
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Ice Creams. One qt of milk or cream, 4 eggs 4 tablespoonfulls of sugar. Add the eggs & sugar when the milk is boiling, stir it until it begins to thicken a little, then strain it. When cold it is ready for freezing. Flavour it when cold. New kind of cake (Mrs. Collins') - Ten cups flour, 6 cups of sugar, 3 cups of butter, 3 cups of milk, 8 eggs - 1 teaspoon of pearlash 1 glass of rum. Warm the milk with the rum. Dissolve the pearlash in a little milk - put in last - Raisins Frosting From Mrs Burroughs One teacup full or seven tablespoons of sugar to the white of one egg - well beaten - add vinegar, or the juice of lemon, (a teaspoonful) Frosting from Mrs. Burroughs - One teacupfull or seven tablespoons of sugar to the white of one egg - well beaten - add vinegar, or the juice of lemon (a teaspoonfull)
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Ice Creams. One qt of milk or cream, 4 eggs 4 tablespoonfulls of sugar. Add the eggs & sugar when the milk is boiling, stir it until it begins to thicken a little, then strain it. When cold it is ready for freezing. Flavour it when cold. New kind of cake (Mrs. Collins') - Ten cups flour, 6 cups of sugar, 3 cups of butter, 3 cups of milk, 8 eggs - 1 teaspoon of pearlash 1 glass of rum. Warm the milk with the rum. Dissolve the pearlash in a little milk - put in last - Raisins Frosting From Mrs Burroughs One teacup full or seven tablespoons of sugar to the white of one egg - well beaten - add vinegar, or the juice of lemon, (a teaspoonful) Frosting from Mrs. Burroughs - One teacupfull or seven tablespoons of sugar to the white of one egg - well beaten - add vinegar, or the juice of lemon (a teaspoonfull)
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