Photo: Sara Cervera
Ingredients
- one half gallon of cream
- one half dozen macaroons
Directions
1
One half gallon of cream, one and one half dozen macaroons (the macaroons must be stale, or if not, dried in the stove) ; pounded fine. Pour a little cream over them, and allow to stand until they soften ; beat until very fine ; then add remainder of the cream, and freeze. It is not well to have the macaroons too thick in the cream. — Mrs. W. G. Talbot.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive