Tutti Frutti Ice Cream
From The Henderson cook book, 1914
Serves 14
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
TUTTI FRUTTI ICE CREAM. Two quarts cream, 1 pound pulverized sugar, 4 eggs, 1 teaspoon vanilla, preserved fruits, peaches, pineapples, cher- ries, grapes, apricots, strawberries, etc. Mix cream, sugar and eggs well, stir constantly over the fire until they come to 150 FROZEN DESSERTS the boiling point; remove immediately; pour into a deep bowl and stir untily nearly cold. Flavor with vanilla and when quite cold pour into freezer. When half-frozen stir into it 1 pound of preserved fruits
Cook this with the app: pantry check, scaling, and the assistant.