Ginger Ice Cream
From The Twin-city housewife, 1920
Serves 18
Recipe by Mrs. EH. E. Gray.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
Ginger Ice Cream Three quarts rich cream, one quart new milk, one tablespoon of sugar, to every cup of cream and milk, one quart of peach preserves (fruit chopped fine and syrup added), one-half pound crystalized ginger, juice of one orange, one and one-half pints of best sherry
Cook this with the app: pantry check, scaling, and the assistant.