Ms. Crowell’s Strawberry Ice Cream
Three pints think cream, 2 boxes strawberries, 1 3/4 cups sugar, 2 cups milk, 1 1/2 tablespoonfuls arrowroot. Wash berries, sprinkle with sugar, let stand 1 hour; rub through sieve. Scald 1 1/2 cups diluted arrowroot with remaining milk; add to hot water milk, cook 10 minutes; add cream, freeze to a mush, then add fruit and finish freezing. Mary M. Crowell, Winchester. Source: Boston Post – 20 Mar 1904.
Mrs. Sullivan’s Strawberry Ice Cream
One quart cream, 1 quart strawberries, 1 pint sugar. Mash the sugar and the strawberries together and let them stand one or two hours. Add the cream, rub through a strainer into the freezer and freeze. When half frozen the whole berries to be stirred in. Mrs. John Sullivan, Andover. Source: Boston Post – 28 Feb 1904.
Mrs. Parsons’ Strawberry Ice Cream
Two quarts milk, 2 cups sugar, 3 eggs, salt. Cook until it thickens, cool, add 1/2 pint cream. 1 quart mashed strawberries, freeze. Mrs. C. H. Parsons, Gloucester.