Strawberry Ice Cream

Ingredients

• Two boxes strawberries
• I cup sugar
• 2% cups Borden’s Eagle Brand Condensed Milk
• 2% cups water
• 2 tablespoonsful flour
• % teaspoonful salt

Method

1. 1

   Hull and crush strawberries, cover with sugar, let stand 1 hour, wash and run through strainer.

2. 2

   Cook milk, water, flour, and salt until smooth and slightly thickened.

3. 3

   Cool and freeze to a mush, add fruit, and finish freezing.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 21. The excerpt below is the record exactly as published.

STRAWBERRY ICE CREAM _ Two boxes strawberries, I cup sugar, 2% cups Bor- den’s Eagle Brand Condensed Milk, 2% cups water, 2 tablespoonsful flour, % teaspoonful salt. Hull and crush strawberries, cover with sugar, let stand 1 hour, wash and run through strainer. Cook milk, water, flour and salt until smooth and slightly thickened. Cool and freeze to a mush, add fruit, and finish freez- ing. Yield 2 quarts. 77 ENOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). GRAPE JUICE SHERBET soak Y% envelope gelatine in 1% cup cold water 5 minutes. Make a syrup by boiling I cup sugar and 14%4 cups boiling water ten minutes and add I pint grape juice, 4 tablespoonfuls lemon ‘juice, 1/, cup Oraneeriuice nena beeze CARAMEL ICE CREAM One quart cream, 2 cups milk, 1 1/, cups sugar, I egg, I tablespoon flour, 4% teaspoon salt, 1%4 table- spoons vanilla. Prepare same asmvyaniliayice scream, using 14 sugar in cutard; remaining 4% carmelize, and add lowly to hot custard. COFFEE MARSHMALLOW CREAM Two cups strong boiling coffee, 2 taplespoonfuls granulated gelatine, 2 tablespoonfuls cold water, 3 tablespoonsful sugar, % cup Borden’s Eagle Brand Condensed Milk

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