Fruit Ice-Cream
From The fun of cooking, 1915
Use fresh or canned fruit depending on the season. Adjust sugar based on the sweetness of the fruit.
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 fun of cooking (1915) by Caroline French Benton, page 22. The excerpt below is the record exactly as published.
PEUIT ICE-CREAM 1 quart of fruit, or enough to make a cupful of juice. 1 small cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.