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-
at 5/14/2014
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4 comments:

  1. UnknownMay 14, 2014 at 1:04 PM

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

    ReplyDelete
  2. UnknownMay 14, 2014 at 1:04 PM

    This comment has been removed by the author.

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  3. JeffMay 14, 2014 at 4:07 PM

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

    ReplyDelete
  4. whimbrelMay 14, 2014 at 10:24 PM

    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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