Strawberry Ice Cream
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 109. The excerpt below is the record exactly as published.
Strawberry Ice Cream Ingredients : i qt. berries 2 c. sugar i qt. cream Method : Mash berries, add sugar and let stand i hour. Rub through a colander or fine strainer. Add the cream whipped. Frozen Custard I Ingredients : 2 c. milk i tbsp. vanilla i c. sugar i pt. cream 3 eggs DESSERTS 275 Frozen Custard II Ingredients : 2 c. scalded milk f tsp. salt 1 c. sugar i qt. thin cream 5 eggs 2 tbsp. vanilla Method : Make a custard of first four ingredients. Strain, cool, add cream and vanilla. Freeze. Caramel Ice Cream I Ingredients : 2 c. milk 4 yolks 1 c. sugar | c. sugar, caramelized | c. flour i qt. cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.