Fruit Ice Cream
From The Raleigh cook book, 1907
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 36. The excerpt below is the record exactly as published.
Fruit Ice Cream. 1 pound sugar. The fruit flavor is best obtained by allowing the fruit to stand for an hour, well sprinkled with sugar. Then mash and strain through colander, adding the remainder of the sugar and stirring into the cream. A cupful of cream left out and whipped to a stiff froth and stirred in when the cream is beginning to freeze makes it lighter. 1 quart of cream; 1 quart of berries or peaches
Cook this with the app: pantry check, scaling, and the assistant.