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

Cool.

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-

4 comments:

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...

http://www.merriam-webster.com/dictionary/top%20milk

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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