Strawberry Ice Cream
From The white ribbon cook book, 1894
Serves 2
Can use French bottled strawberries if fresh are not available.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 110. The excerpt below is the record exactly as published.
Strawberry Ice Cream — Sprinkle sugar over the strawberries, mash them well and rub them through a sieve. To a pint of the juice add a 15 226 White Ribbon Cook Book. pint of good cream. Make it very sweet. Freeze it in the usual way, and, when beginning to set, stir in lightly 1 pint cream, whipped, and lastly a handful of whole strawberries
Cook this with the app: pantry check, scaling, and the assistant.