Frozen Dessert

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. cream, whipped stiff
  • cup powdered sugar
  • 1 tablespoon maraschino
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • cup hot, scalded cream


Soak gelatine in cold water a few minutes, add scalded cream and stir until dissolved. Let cool and fold in the whipped cream, stirring ⅓ at a time; if gelatine thickens too much, melt over hot water and cool again and mix with the cream. Place in mould and pack in ice 3 to 4 hours.