Fruit Ice Cream
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 67. The excerpt below is the record exactly as published.
FRUIT ICE CREAM 3 c. canned apricots Place a strainer over a large bowl, mash 3 lemons (juice) the bananas and apricots into it. Rub the 3 oranges (juice) fruits through the strainer, using thiB juice 4 bananas of the lemons and oranges and the cold 3 c. sugar water to help in the sifting. Add the cream 2 c. water and and sugar and freeze the mixture. 2 c. thin cream, or The cream may be omitted. 2 c. milk
Cook this with the app: pantry check, scaling, and the assistant.