Strawberry Ice Cream
From The school kitchen textbook, 1915
Ensure berries are fresh and clean.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
Strawberry Ice Cream Mash one quart of fresh clean berries, add one cup of sugar and when dissolved squeeze out the juice through cheese- cloth. Dilute with one pint of thin cream
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