Strawberry Ice Cream

Ingredients

• 1 cup milk
• 1 cup cream
• 2 cups whipped cream
• ½ cup sugar
• 1 pint crushed, sweetened strawberries

Method

1. 1

   Scald 1 cup cream, milk and the sugar.

2. 2

   When cool, add whipped cream.

3. 3

   Freeze to soft mush and add berries.

4. 4

   Freeze and let stand several hours to ripen.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 39. The excerpt below is the record exactly as published.

1 cup sugar 2 eggs 1 teaspoon Royal baking powder 1 V2 cups Melrose flour Beat butter, sugar and yolk of eggs together until light. Add milk and then flour. Beat well. Add stiffly beaten egg whites and fold in care- fully. Lastly, add baking powder and mix well. Pour into greased cake pan and bake in moderate oven SA of an hour. Serve hot with lemon or chocolate sauce. Also nice for strawberry shortcake. — Mrs. B. G. Covington. SCOTCH DUOBAN PUDDING % pint Melrose flour A little milk, if necessary 2 ozs. butter V2 teaspoon salt 2 teaspoons Royal baking powder 1 egg Jam V2 teacup sugar Rub butter into flour into which has been added salt, baking powder and sugar. Add egg well beaten; make into a stiff dough using milk, if re- quired. Roll out dough and spread thickly with jam. Roll like jelly roll and put into a buttered baking dish. Pour cup milk over this and bake in quick oven. Serve with any pudding sauce or cream. — Mrs. J. F. Hamaker. 97 - SATISFACTORY WORK ALWAYS— STOGNER'S BARBER SHOP — BLACKBERRY PUDDING 3 eggs (yolks only) V2 cup blackberry jam % cup butter 3 teaspoons buttermilk IV2 cups Melrose flour % teaspoon each cinnamon and nut 1 teaspoon soda meg Mix as you would a cake; bake in slow oven, and use whites of egg for meringue. Serve hot with hard sauce. — Mrs. C. C. Bennett. ENGLISH PLUM PUDDING 2 pounds raisins 2 pounds currants V2 pound citron V2 pound almonds V2 pound fine bread crumbs 1 tablespoon salt V2 teaspoon cloves 2 tablespoons Royal baking powder 3 lemons, juice and grated rind 1 pound butter 1 pound brown sugar 1 pound sifted flour I large cup molasses 1 teaspoon cinnamon 3 grated nutmegs 8 eggs 1 wineglass rose water Mix the flour, bread crumbs, spices, sugar and molasses, then add the well-beaten eggs, next the butter and lemon juice, then fruit. Mix well, add baking powder, and rose water. Steam 8 or 10 hours. — Mrs. May Rose Thompson. CHESTNUT PUDDING 1 *gg 4 heaping mixing spoonfuls of chestnuts previously boiled and chopped fine 4 spoonfuls of bread cut into tiny cubes 2 spoonfuls of cream (canned milk; or enough to moisten but not wet the mixture 1 scant spoonful sugar A pinch of salt V2 teaspoon vanilla Mix, place in mold and steam for half an hour. Serve hot with custard sauce. For three people. — Mrs. C. J. Kanaga, American Legation, Peking. ORANGE MOUSSE 1 envelope Knox gelatine V2 pint cream or more 4 oranges 1 cup cold water 1 lemon y2 cup hot water 1 cup sugar Dissolve gelatine in cold water, add hot water, cool and add juices of oranges and lemon, and grated rind of one orange. Add sugar and when mixture begins to congeal, whip into stiffly beaten cream. — Mrs. Herman A. Smith. 98 — SATISFACTORY WORK ALWAYS— STOGNERS BARBER SHOP — Dees an6 fxozzxi Creams STRAWBERRY ICE CREAM 1 cup milk 1 cup cream 2 cups whipped cream % cup sugar 1 pint crushed, sweetened strawberries

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