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New York Ice Cream

A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).

A historical recipe

Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.

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 Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). 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.

United States. Associated with United States by a place in its title: new york (confidence 0.65). "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. Three gallons of cream, 3¼ pounds of powdered sugar, the whites and yolks of 21 eggs;
  2. beat them up good, add them to your sugar and cream, and it is ready to freeze.
  3. This makes a very rich yellow cream.