Tutti Frutti Ice Cream (1911)

"To 2 quarts of rich cream, add 1 pound of pulverized sugar and 4 eggs well beaten. Mix together well, then place on the fire, stirring constantly until brought to the boiling point. Remove immediately, and continue to stir until cold

"Add vanilla to taste, place in freezer, and when about half-frozen, mix thoroughly into it 1 pound of preserved fruits in equal parts of peaches, cherries, pineapple, orange, banana, etc. All these fruits are to be cut into small pieces, and mixed well with the frozen cream.

"Mix a little color in this, so it will be in veins like marble."

More "Lost" Ice Cream Recipes
Baked Alaska (1969)

Guava Milk Sherbet (1950)

French-Fried Ice Cream with Marsala Wine (1971)

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Rose Smith of Dunlap, Kansas. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")