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Maple Ice Cream

The following recipe was transcribed ver batim from the following vintage newspaper:

The Rains County Leader

Emory, Texas

May 30, 1913

This is not an inexpensive cream because there will be needed the yolks of five eggs, two cups each of cream and maple sirup [sic]. Heat the sirup and pour over the yolks of the eggs that have been beaten until light colored. Stir constantly while mixing  the sirup and eggs, then cook until thick like a custard. Cool in a bowl, stirring now and then. Add a teaspoon of vanilla flavoring and two cups of cream. Freeze, using three parts ice to one of salt.

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