Dessert
Crushed strawberry ice cream
Crushed strawberry ice cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a custard like the one for which directions are given in the last recipe, only .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a custard like the one for which directions are given in the last recipe, only doubling the quantity.
- Add a quart of cream and pour into the freezer.
- Grind or leave packed down until half-frozen.
- Have ready a quart of strawberries mashed and abundantly sweetened.
- When the ice cream is half congealed carefully remove the top from the freezer and with a long spoon beat in the crushed berries, stirring up the contents from the bottom.
Historical transcription
Source method
- 1
Make a custard like the one for which directions are given in the last recipe, only doubling the quantity. Add a quart of cream and pour into the freezer. Grind or leave packed down until half-frozen. Have ready a quart of strawberries mashed and abundantly sweetened. When the ice cream is half congealed carefully remove the top from the freezer and with a long spoon beat in the crushed berries, stirring up the contents from the bottom. Replace the top and continue to grind until frozen.
- 2
Red raspberries may be used in the same way.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.