Strawberry Cream Ice

Ingredients

• One pound of Strawberries
• Quarter of a pound of Castor Sugar
• One teaspoonful of Cochineal
• One tablespoonful of Lemon-juice
• Half a pint of whipped Cream

Method

1. 1

   Remove the stalks from strawberries, put them on a fine hair-sieve, rub them through with a wooden spoon, add the cochineal and lemon-juice.

2. 2

   This should measure half a pint.

3. 3

   Add to this the cream whipped, and freeze.

4. 4

   When well frozen, pack tightly into an ice mould, and return to the ice till required for table.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 74. The excerpt below is the record exactly as published.

Strawberry Cream Ice. Ingredients. One pound of Strawberries. Quarter of a pound of Castor Sugar. One teaspoonful of Cochineal. One tablespoonful of Lemon-juice. Half a pint of whipped Cream

Cook this with the app: pantry check, scaling, and the assistant.