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Jane E. Hassler cookbook, June 1857
Page 48
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Ice Cream To one qt of cream take on qt of milk, the whites of four eggs, (or two whole ones) well beaten, and two table spoonsfull of corn Starch Boil the milk, but before it comes to a boil Stir in the cornstarch and eggs, and boil until it begins to thicken stir it well all the time, when cold add the cream, (Sugar and flavoring to the taste
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Ice Cream To one qt of cream take on qt of milk, the whites of four eggs, (or two whole ones) well beaten, and two table spoonsfull of corn Starch Boil the milk, but before it comes to a boil Stir in the cornstarch and eggs, and boil until it begins to thicken stir it well all the time, when cold add the cream, (Sugar and flavoring to the taste
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