For Freezing Ice Cream
Ingredients
Directions
Pound ice into small pieces and place in a bag.
Pack a layer of ice about 5 inches deep around a tin can.
Add a thin layer of rock salt on top of the ice.
Repeat layering ice and salt until the tub is full, packing down well.
Do not drain off the water while freezing.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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