CHICKEN SUNDAE - CLASSICS OF THE AMERICAN PHARMACIES
The Classic Grand Americana recipe. The popular American ice-cream and family dessert was sold in all the pharmacies of the United States of America in 1918 around Easter. The original recipe of the New England, Boston, and New York pharmacies. The sundae was sold in the pharmacies for 15 cents of 12 ounces serving glass.
For this original American classic ice-cream- slowly churned egg- sundae dessert of the beginning of the last century you will need:
8 ounces of vanilla ice-cream
1 ounces of finely chopped marschino cherries
1 ounce of the crushed peaches
1 ounce of crushed peaches
1 ounce of ground blanched almonds
2 ounces of whipped cream
1 peeps yellow chicken candy- or yellow cotton chicken candy
This chicken Easter Sunday dessert you begin makin by placing an 8 ounces standard scoop of the icecream - may go to a quart size if you wish. Place the cone shape measure of cream into a sundae dish, and decorate this dish the way described. On one side of this ice-cream, you place one ounce of finely chopped maraschino cherries, on the other side of this sundae you place one ounce of the crushed peaches. Sprinkle the whole sundae with blanched almonds, cover the dessert with two scoops of the heavy whipped cream, sprinkle with the with grated nutmeg. Finally, you decorate your Easter Sundae dessert with sticking onto the top one of very small yellow cotton candy miniature chick, or if you prefer- the bright Peeps chicken candy .