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Fig Ice Cream

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Mrs.
  2. George Lomax Three cups milk;
  3. one cup sugar;
  4. yolks five eggs;
  5. one teaspoonful salt;
  6. one pound figs, finely chopped;
  7. one and one-half cups heavy cream;
  8. whites five eggs;
  9. one tablespoonful vanilla;
  10. two tablespoonfuls brandy.
  11. Make custard of yolks of eggs, sugar and milk;
  12. strain, add figs, cool and flavor.
  13. Add whites of eggs beaten until stiff and heavy cream beaten until stiff;
  14. freeze and mold.