COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
Take 3 quarts of milk, 3 pints of cream, 2 eggs, 2 cups of sugar, 2 tablespoonfuls of flour, not cornstarch. Beat the eggs and add 1 quart of milk. Cook in double boiler; when hot, add the sugar and flour well mixed. Cook 5 minutes, stirring often so it will be smooth; cool, add the remainder of the milk and cream, flavor to taste and freeze. This will make 6 quarts when frozen, and will not melt readily.
Sister Ella Stutsman, Clayton, Ohio.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.