Tutti-Frutti Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

three oranges ↝ Orange, raw [Citrus fruits]
three lemons ↝ Lemon, raw [Citrus fruits]
three good bananas ↝ Bananas, raw [Fruits and Fruit Juices]
half a tin of canned apricots ↝ Apricot, canned [Other fruits and fruit salads]
three gills of water ↝ Water, tap [Tap water]
from 10oz. to 12oz. of sugar ↝ Sugar, NFS [Sugars and honey]
a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

Rub the juice and pulp of three oranges and three lemons into a basin.
Add to them three good bananas, and half a tin of canned apricots, helping these through with three gills of water.
Add from 10oz. to 12oz. of sugar.
When this is all well dissolved, freeze it till smooth.
Stir in a pint of stiffly whipped cream.
Use.

Original Text · last edited 4 days ago

Tutti-Frutti Cream Ice.—Rub the juice and pulp of three oranges and three lemons into a basin, and add to them three good bananas, and half a tin of canned apricots, helping these through with three gills of water; then add from 10oz. to 12oz. of sugar, and when this is all well dissolved, freeze it till smooth; then stir in a pint of stiffly whipped cream, and use.

Notes

—