American
Strawberry Ice Cream I
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 3 pints Thin Cream
- 2 boxes Berries
- 2 cups Sugar
- Few grains Salt
Make it
Method
- 1
Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing.
- 2
Rich Jersey milk may be substituted for cream.
Source & rights
Where this recipe comes from
Strawberry Ice Cream I, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.