THE FIRST AMERICAN RECIPE FOR ICE CREAM WAS RECORDED IN THE HANDWRITING OF THE AUTHOR OF THE DECLARATION OF INDEPENDENCE. THIS WAS WHAT HE WROTE: 6 YOLKS OF EGGS 2 BOTTLES OF GOOD CREAM ONE-HALF POUND OF SUGAR MIX THE YOLKS AND SUGAR. PUT THE CREAM ON A FIRE IN A CASSEROLE FIRST PUTTING IN A STICK OF VANILLA. WHEN NEAR BOILING TAKE IT OFF AND POUR IT GENTLY INTO THE MIXTURE OF EGGS AND SUGAR STIR IT WELL. PUT IT ON THE FIRE AGAIN STIRRING IT THOROUGHLY WITH A SPOON TO PREVENT ITS STICKING TO THE CASSEROLE. WHEN NEAR BOILING TAKE IT OF AND STRAIN IT THROUGH A TOWEL. PUT IT IN THE SORBETIERE (ICE PAIL). THEN SET IT IN ICE AN HOUR BEFORE IT IS TO BE SERVED. PUT INTO THE ICE A HANDFUL OF SALT. PUT ICE ALL AROUND THE SORBETIERE. I.E. A LAYER OF ICE A LAYER OF SALT FOR THREE LAYERS. PUT SALT ON THE COVERLID OF THE SORBETIERE AND COVER THE WHOLE WITH ICE. LEAVE IT STILL HALF A QUARTER OF AN HOUR. (SIC.) THEN TURN THE S. IN THE ICE 10 MIN. OPEN IT TO LOOSEN WITH A SPATULA THE ICE FROM THE INNER SIDES OF THE S. OPEN IT FROM TIME TO TIME TO DETACH THE ICE FROM THE SIDES. WHEN WELL TAKEN (PRISE) STIR IT WELL WITH THE SPATULA. PUT IT IN MOULDS, JOSTLING IT WELL DOWN ON THE KNEE. THEN PUT THE MOULD INTO THE SAME BUCKET OF ICE. LEAVE IT THERE TO THE MOMENT OF SERVING IT. Compliments of the Food Ways Guild in the Historic Village at Allaire
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Breads
Desserts & Comforts
Fish
Fowl
Meats
Puddings
Salads
Side Dishes
DANIEL WEBSTER'S RECIPE FOR BOILED NEW POTATOES ROAST CHEESE TO BE CARRIED UP AFTER DINNER TO RAGOUT FRENCH BEANS MRS. BRADLEY'S WAY Soups and Stews
Vegetables
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