The Principles and Practice of Ice Cream Making: Bulletin 155

This special edition of 'The Principles and Practice of Ice Cream Making' was written by R.M. Washburn and published in 1910 by the Vermont Agricultural Experiment Station. It was also known as 'Bulletin 155.' This old book covers all aspects of home-made ice cream and covers chapters including The Constituents of Ice Cream, Essential Characteristics of Ice Cream, The Cream, The Sugar, The Fillers, The Binders, The Freezing Process, Formulas, and more. The greatest thing about making you own ice cream as opposed to buying it from the store is feeding your family a much better quality ice cream, where you can control all the ingredients that go into it, making it a healthier sweet treat. This book is an essential addition to your home-kitchen library and will teach you all you need to know about the art of making your own ice cream. IMPORTANT NOTE – Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER : Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

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