Apricot, Peach, or Pineapple Ice Cream
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.
APRICOT, PEACH, OR PINEAPPLE ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff Y% teaspoon salt 1 cup crushed pineapple or Sugar Fresh or canned apricot or Lemon juice, 1 teaspoon or more Peach pulp and juice Combine cream, salt, and egg whites, if used. Freeze to mush.* Add fruit pulp and juice, sugar and lemon juice to taste, and finish freezing.* RASPBERRY OR STRAWBERRY ICE CREAM 3 cups thin cream 4 egg whites (if desired), beaten stiff 1 quart berries 1 cup sugar Few grains salt Wash and hull berries, chop, sprinkle with sugar, cover, and let stand 2 hours in warm place. Mash and strain. Add salt. a . Freeze cream and egg whites, if used, to mush,* add fruit juice gradually, and finish freezing.* Blueberry Ice Cream. Stew berries until soft, add sugar, mash, and strain. Cool before adding to cream. WINTER STRAWBERRY ICE CREAM ng cups thin cream Sugar Sirup from canned strawberries Few grains salt Rose vegetable coloring Flavor cream with sirup, add sugar to taste, and salt. Color a delicate pink and freeze.* * General Directions for Freezing, p. 576. 590 THE BOSTON COOKING-SCHOOL COOK BOOK FROZEN PUDDING 2 cups milk V4 teaspoon salt
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