Recipe for French Ice Cream
(Zellah V.C. Bull)
2 eggs - well beaten
1 cup sugar
1 tablespoon flour
2 cups top??? milk
Cook in double boiler until custard consistency
Cool.
Add a little salt, vanilla or other flavoring
1/2 pint whipped cream
Stir once or twice
Found in "The Cook is in the Parlor" by Marguerite Gilbert McCarthy. Published by Gramercy, 1947.
-Click to enlarge photos-
1 comment:
Top milk- the upper layer of milk in a container enriched by whatever cream has risen.
Post a Comment