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.

Home › Ices, Ice Creams, Etc › Covington Cream

Covington Cream

1½ cup Formosa tea infusion Mix ingredients, and freeze to a mush. glasses. 1/3 cup rum 1 quart cream Serve in frappé Delmonico Ice Cream with Angel Food 2 cups milk 3 3/4 cup sugar Yolks 7 eggs 1/8 teaspoon salt 21½ cups thin cream 1 tablespoon vanilla 1 teaspoon lemon Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.

Read next

← University PuddingAngel Food →