What's on the Menu?!: Brown-Bread Ice-Cream

Smiley's Cookbook (1895)

BROWN-BREAD ICE-CREAM.

Good-Living Household Edition (1890)

Sara Van Buren

3 slices of Boston brown bread,

1 quart of cream,

½ pound of sugar.

Toast the bread in a cool oven, then roll and sift it through a fine sieve. Put i pint of cream in the farina kettle on the fire ; add the sugar and stir until dissolved. Add the remaining cream and set away to cool. When cold, freeze according to General Directions for Freezing Ice-Creams. When frozen, beat in the brown bread; remove the dasher, and re-pack as directed. Set away 2 hours.

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