The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeIces, Ice Creams, Etc › Brown Bread Ice Cream

Brown Bread Ice Cream

3 pints cream 114 cups dried brown bread crumbs ½ cup sugar 14 teaspoon salt Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream ; then freeze.

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