Manuscript Ice Cream Recipe, ca. 1890-1910, Dr. William Woys Weaver Provenance For Sale

Title: Manuscript Ice Cream Recipe, ca. 1890–1910, Dr. William Woys Weaver Provenance
Publication: ND, circa 1890-1910
Edition: Original Manuscript

Description: Single folded sheet. A charming late nineteenth- or early twentieth-century manuscript recipe for ice cream, written in brown ink on a single folded sheet measuring approximately 6¾ × 5¼ inches. The recipe calls for cream, milk, sugar, gelatine, two eggs, and vanilla, with instructions to scald the milk and sugar, beat the egg yolks, dissolve the gelatine, combine the ingredients, cool the mixture, add the cream, “stir real hard,” and freeze, concluding with the emphatic practical note, “Don’t use the whites.” The informal wording and practical kitchen directions give the sheet considerable interest as a piece of domestic and culinary history. Undated, but the handwriting, paper, preparation method, and overall appearance suggest a date of approximately ca. 1890–1910. The sheet shows old horizontal folds, age toning, scattered soiling and staining, and general handling wear consistent with use.
Provenance: Found laid into a book acquired directly from noted culinary historian and author Dr. William Woys Weaver at Roughwood, his historic home and longtime residence. Several horizontal creases and one vertical crease, with some discoloration to the paper, else in very good condition.

Seller ID: 570

Subject: Cooking & Culinary, Manuscripts, Typescripts & Documents

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