Looking for a Strawberry Ice cream recipe from Dolly Madison?
Im looking for a Recipe for Dolly Madison Strawberry Ice cream,Could some one help me
- grumpishLv 410 years agoFavorite Answer
Strawberry Ice Cream
This strawberry ice cream recipe is taken from the recipe book "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.
This easy dessert recipe might be similar to the one used by Dolley Madison's White House chef. It is a very easy dessert recipe to make.
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream and freeze. Raspberries, pineapple and other fruits made the same.
Strawberry Ice Cream Recipes
These strawberry ice cream recipes are taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891.
Widow Bedott's Strawberry Ice Cream
As the "Widow Bedott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I will give it first. She says: "Rub 1 pint of ripe strawberries through a sieve, add 1 quart of cream, 3/4 lb of white sugar and freeze."
Remarks. --No foolin' with this; it is perfect, having the pure flavor of the strawberry and the richness of the cream itself, without alloy. But, as some persons will want a more elaborate one, we give the following, although I do not know its originator:
Ice Cream Recipe With Strawberries, Or Peaches
Fruit frozen with custard may not be particularly good for the digestion, but as it is a popular dish, it is well to know how to insure success when preparing it.
Take 1 quart of milk and 1 quart of cream, 6 eggs, 3 cups of sugar. It is a good plan when making any custard to beat the yolks of the eggs and the sugar together; then all the lumps can be crushed without difficulty and there is less danger of the eggs looking stringy. To this quantity of custard, one large pint of ripe berries, or peaches cut in small pieces, is the due allowance. To my taste, 1 quart is not too many. Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a farina kettle, or in a pail set in a pan of water. When thick, take from the fire, remembering that it will be a good deal thicker when it is cold. When cold, stir in the fruit, and freeze as you do any ice cream.
Remarks. --This was published in the London Free Press (Ont.), sent me by my daughter, Mrs. D. Mills, living there, and I will vouch for it, and support the writer in the use of the quart instead of a pint of the berries. Strawberries, raspberries (red or black), blackberries, either should be perfectly ripe, or perfectly ripe peaches, cut into quite small pieces, may be used with satisfaction without other flavoring. Mix in well just before putting into the freezer. --Dr. Chase
Strawberry Ice Cream
This strawberry ice cream recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.
Reduce one quart of strawberries to a pulp. Do this with a potato masher in a large porcelain bowl. Stir into this gradually one pound of pulverized sugar, then stir in three pints of cream, and freeze. Serve in small nests of spun sugar, or fill the cream in eggs made of meringue, and lay one in each nest. The effect is very pretty. Cherry Ice may be served instead of the cream, or both. Of course, this is meant for company only.
Strawberry Or Raspberry Ice Cream Recipe
This strawberry ice cream recipe is taken from the book "Practical Housewifery" by Marion Harland, published by Scribner, Armstrong & Co., New York, in 1874.
1 quart ripe sweet berries. 1 lb sugar. 1 quart fresh cream. Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved, beat in the cream little by little. Freeze rapidly, opening the freezer, if it is not a patent one, several times to beat and stir. Or, you may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case, add a cup more sugar to the quart of crushed berries.
***SEE all strawberry recipes at homemade-dessert-recipes.com
- Anonymous10 years ago
If you have a Dolly Madison ice cream maker, you can use any number of available recipes to use in the machine. Some that sound delicious are from Emeril (http://www.foodnetwork.com/recipes/emeril-lagasse/... or from epicurious.com, a great website for cooks (http://www.epicurious.com/recipes/food/views/Fresh...
If you are looking for a recipe specifically by Dolly Madison, it looks like the most commonly available one is a Peppermint Stick ice cream, at http://www.cooks.com/rec/doc/0,1613,147177-251204,... It would be quite easy to adapt Dolly Madison's original by swapping the peppermint ingredients for some fresh strawberries in proportions similar to the other recipes above.
- Anonymous10 years ago
* 1 pint fresh strawberries, hulled and chopped
* 1 tablespoon fresh lemon juice
* 2 large eggs
* 1 cup sugar, divided
* 2 cups heavy whipping cream
* 1 cup milk
* 1 teaspoon vanilla extract
Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
Add strawberries with juice and mix well.
Gently stir in whipping cream just until combined.
Pour into ice cream maker and follow manufacturer's instructions.
I use a Donvier ice cream maker that doesn't require ice or salt and it works great!