Dessert
Delmonico Ice Cream with Angel Food
A classic 1910 sweet built around milk, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups milk
- ¾ cup sugar
- Yolks 7 eggs
- ⅛ teaspoon salt
- 2½ cups thin cream
- 1 tablespoon vanilla
- 1 teaspoon lemon
Historical transcription
Source method
- 1
Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.