Strawberry Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Another method is to add sweetened and crushed fruit to standard cream.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 100. The excerpt below is the record exactly as published.
STRAWBERRY ICE CREAM. I gallon cream, 2^ lbs. sugar, 4 quarts berries
Cook this with the app: pantry check, scaling, and the assistant.