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Grape Ice Cream

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 1 ingredients
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Grape Ice Cream

Ingredients

Directions

  1. Add 1 pt. grape juice to 1 qt. cream or custard mixture when partly frozen. Use fresh or preserved grapes.

  2. There are several varieties of guavas, the sour and the sweet red, the sweet white, and the small strawberry. As tin dis- colors guavas, the pulp should be pressed through a net or hair sieve.

  3. Guavas may be dried in an evaporator, to keep for home use when out of season, or exported to be used for jellies and preserves.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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