Stir Once Or Twice

Recipe for French Ice Cream

(Zellah V.C. Bull)

2 eggs - well beaten
1 cup sugar
1 tablespoon flour
2 cups top??? milk

Cook in double boiler until custard consistency


Add a little salt, vanilla or other flavoring
1/2 pint whipped cream
Stir once or twice

Found in "The Cook is in the Parlor" by Marguerite Gilbert McCarthy. Published by Gramercy, 1947.

-Click to enlarge photos-


Scott Booker said...

I am thinking I will have to make some of this! :)

Scott Booker said...
This comment has been removed by the author.
Jeff said...

whimbrel said...

Whole milk that is not homogenized separates, and the cream floats on top. We would pour that top layer into a cream pitcher. Milk was delivered to our home in glass bottles into the 50's.

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