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Title
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Maple Ice Cream
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Description
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Maple Ice Cream
Half pt. maple syrup, and the yolks of 4 eggs which have been beaten. Boil about 20 minutes in a double boiler, add a small quantity (about 2 spoonfuls) of the Knox gelatine dissolved in warm water. Remove from the fire; when cool add 1 pt. of whipped cream, place in small tin cans or moulds, and pack in ice to freeze.
Mrs. S. W. Beakes.
Maple Ice Cream
One coffee cup of maple syrup to 1 qt. cream. Freeze in the ordinary way.
Mrs. B. A. Hinsdale
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Source
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"Ann Arbor Cookbook, 2nd Edition, revised and expanded."
Compiled by the Ladies' Aid Society of the Congregational Church
Ann Arbor, Michigan: George Wahr
1904
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Subject
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dessert
Maple Ice Cream