Fruit Ice Cream
From A text-book of cooking, 1915
For Frozen Fruit or Water Ice, use water instead of cream.
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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 78. The excerpt below is the record exactly as published.
FRUIT ICE CREAM 2 cupfuls fruit juice, or 1 quart cream 3 cupfuls crushed fruit 2 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.