Whole Banana Ice Cream
From Kirmess cook book, 1907
Serves 10
Tie with ribbons before serving.
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 Kirmess cook book (1907), page 165. The excerpt below is the record exactly as published.
WHOLE BANANA ICE CREAK. Mrs. T. K. Egbert, New York. Wash and wipe twelve large ripe red bananas, cut the skins down carefully all the length on one side, and as carefully extract the pulp without breaking the skins. Remove the pulp, scrape out the fibrous portion from the skins and put the latter in the ice-chest until the cream is ready. Mash the pulp of the bananas, mix with it two cupfuls of sugar and one quart of cream, and add two teaspoonfuls of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.