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French Ice-cream

A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).

A historical recipe

A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.

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

Also printed in: A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911); Cookery for Little Girls, by Olive Hyde Foster (1910).

Source and licence

From A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). 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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 pint of milk.
  2. 1 cup of cream.
  3. 1 cup of sugar.
  4. 4 eggs.
  5. 1 tablespoonful vanilla.
  6. 1 saltspoonful of salt.
  7. Put the milk on the fire and let it just scald or wrinkle.
  8. Beat the yolks of the eggs, put in the sugar, and beat again;
  9. then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream.
  10. (This is a plain boiled custard, such as you made for floating island.) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream.
  11. Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze.