Strawberry Ice-Cream
From The new practical housekeeping, 1890
Serves 5
Canned strawberries can be used in place of fresh.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 302. The excerpt below is the record exactly as published.
Strawberry Ice-cream, — Sprinkle strawberries with sugar, mash well and rub through a sieve ; to a pint juice add half a pint good cream, make very sweet, freeze, and when half frozen, stir in lightly one ^int of cream, whipped, and handfiil of whole strawber- ries, sweetened. Mold and pack ; or mash with a potato pounder in an earthen bowl one quart of strawberries with one pound ofsugftr; rub through a colander, add one quart sweet cream
Cook this with the app: pantry check, scaling, and the assistant.