Cherry Ice Cream
From The national course in home economics, 1917
Serves 7
Recipe by Henrietta M.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 227. The excerpt below is the record exactly as published.
CHERRY ICE-CREAM. Take two pounds of cherries, one quart of cream, twelve ounces of sug^ar. Pound the cherries in a mortar with their pits in them. Pass the pulp through a sieve, add the sugar and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.