Dessert
Vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Make a custard of a quart of milk, seven eggs and four cupfuls of granulated sugar.
- When cold beat into the custard a quart of rich cream, and freeze.
Historical transcription
Source method
- 1
Make a custard of a quart of milk, seven eggs and four cupfuls of granulated sugar. Remove from the fire and flavor with vanilla extract. When cold beat into the custard a quart of rich cream, and freeze.
- 2
It is made more elegant and delicious by pouring over each plateful, when served, a hot or a cold chocolate, or cold strawberry sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.