Strawberry Ice Cream
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 129. The excerpt below is the record exactly as published.
Strawberry Ice Cream. — Wash and hull one quart of berries, sprinkle over them one cup of fine granulated sugar, mash to a pulp and let them stand till the sugar is dissolved. Press through a cheese cloth until nothing remains but the seeds. Scald one quart of cream and cool it, then when ready to freeze stir it into the juice, and add more sugar till quite sweet. Strawberry Ice Cream. — Mash one quart of strawberries; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar
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