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Nectarine Ice Cream

From The Picayune Creole cook book (1922).

Source and licence

From The Picayune Creole cook book (1922), printed page 303, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

United States. Associated with United States by the book is about Creole cookery; the recipe itself names no place (confidence 0.4). "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.

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

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Ingredients

Method

  1. 1 Quart of Cream or Milk.
  2. 1 Pound of Sugar.
  3. 1 Quart of Nectarines or 1 Pint Can.