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-
I am thinking I will have to make some of this! :)
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ReplyDeleteWhole milk that is not homogenized separates, and the cream floats on top. We would pour that top layer into a cream pitcher. Milk was delivered to our home in glass bottles into the 50's.
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