Transcribe
Translate
Harriet Dawbarne cookbook, January 1834
Page 65
More information
digital collection
archival collection guide
transcription tips
Vanilla Ice Cream Pound a stick of Vanilla, or sufficient to flavour it to the palate, in a mortar with 1/2 lb of sugar strain through a seive upon the yolks of 2 Eggs, put it into a stew pan with 1/2 pint of Milk, simmer over a slow fire, stirring all the time. the same as custard. When cool add one pint of cream & the juice of a lemon. Feby 15th 1876 Mrs Ridgway Elm Lodge
Saving...
prev
next
Vanilla Ice Cream Pound a stick of Vanilla, or sufficient to flavour it to the palate, in a mortar with 1/2 lb of sugar strain through a seive upon the yolks of 2 Eggs, put it into a stew pan with 1/2 pint of Milk, simmer over a slow fire, stirring all the time. the same as custard. When cool add one pint of cream & the juice of a lemon. Feby 15th 1876 Mrs Ridgway Elm Lodge
Szathmary Culinary Manuscripts and Cookbooks
sidebar
