California Crush Ice Cream
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
California Crush Ice Cream To one quart thick cream, take half a pound fruit sugar, two eggs, vanilla to taste; mix well, place over fire and stir constantly until it reaches boiling point; remove, strain through cheesecloth bag into the freezer; crush to a pulp one and a half pints of strawberries
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