German Ice Cream
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Germany. Associated with Germany by a demonym leading its title: German (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
- one tablespoon flour
- two cups scalded milk
- three cups cream
- one tablespoon vanilla
- three cups zweiback dried
- two eggs
- two squares melted chocolate
Method
- Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt.
- Add two eggs slightly beaten and two cups scalded milk.
- Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool.
- Add three cups cream and one tablespoon vanilla.
- Strain and freeze.
- Just before serving add three cups zweiback dried and broken in small pieces.