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New England cookbook, 1855-1934
Page 53
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Ice Cream with [Maners?] Treates Two quarts of good rich milk; four fresh eggs; three quarter of a pound of white sugar; six tea spoonsful Arrow root - Rub the Arrow root smooth in a little cold milk; beat the eggs and sugar together; bring the milk to the boiling point; then stir in the arrow root - remove it then from the fire and immediately add the eggs & sugar stirring briskly to keep the eggs from Cooking, then set aside to cool - If flavoured with extracts, let it be done just before putting it in the freezer. If the Vanilla bean is used - boil it in the milk. By making the Ice very fine
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Ice Cream with [Maners?] Treates Two quarts of good rich milk; four fresh eggs; three quarter of a pound of white sugar; six tea spoonsful Arrow root - Rub the Arrow root smooth in a little cold milk; beat the eggs and sugar together; bring the milk to the boiling point; then stir in the arrow root - remove it then from the fire and immediately add the eggs & sugar stirring briskly to keep the eggs from Cooking, then set aside to cool - If flavoured with extracts, let it be done just before putting it in the freezer. If the Vanilla bean is used - boil it in the milk. By making the Ice very fine
Szathmary Culinary Manuscripts and Cookbooks
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