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To Make Ice Cream

From Mrs. Crowen's American lady's cookery book (1847).

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A historical recipe

Mrs. Crowen's American lady's cookery book, by Crowen, T. J., Mrs (1847).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

  1. a teacup of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. put a teacup of water to it, and squeeze the juice from it through a cloth, put this to eno]gh simple syrup to flavor it, boil it, over a gentle fire for a short time, when cold, bottle it ;
  2. mix it with water to your taste, set it on ice ;
  3. serve in small tumblers.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Mrs. Crowen's American lady's cookery book (1847), printed page 204, digitised by the Internet Archive: https://archive.org/details/mrscrowensameric00crow_0

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.