Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil 1 pit water and 2 cup sugar to a
Syrup add the juice of 3 oranges.
Partly froze add milk and one egg.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

1 print milk (not skimmed)
1 print water
juice of 4 lemons
1 1/2 cups sugar

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Put 1 lb. of peppermint candy in sticks into 1 qt. of new milk
in the morning. Let it stand near the ice until you are ready to
freeze the cream for dinner. Stir in 1 qt. of good cream and
freeze. The sugar of the candy will sweeten it enough and it will
be a delicious pink in color.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

A pleasant change from the usual accompaniment to the roast
turkey, the cranberry sauce or jelly of varied quality, is the
cranberry ice. Stew 1 pt. of cranberries in 1 qt. of water until
soft, then drain through a cheese cloth strainer. Add 1 lb. of
sugar, the juice of 1 lemon with a little of the rind, and heat
it until the sugar melts and it boils up once, then strain and cool,
turn it into the freezer and turn until it is like mush.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take the juice of 4 lemons, add 2 pts. of thin syrup made
With about 1 pt. of sugar. Into every qt. when it begins to
freeze, stir the whites of 2 eggs, beaten very light with a little
powdered sugar. This will make it smooth. Any kind of
water ice may be made by mixing the strained juice of the
fruit--currant, raspberry, strawberry, etc.--with syrup flavored
to taste and add the white of an egg when it begins to freeze.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Half freeze 1 qt. of milk and 1 pint of sugar, then add the
juice of 3 lemons and the juice and grated rind of 1 orange.
Finish freezing.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One pt. of crushed strawberries, 1 pt. water, 1 pt. sugar, juice of 2 lemons. Freeze.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Two and 1/2 pts. milk, 2 1/2 cups of sugar, dissolve sugar in
the milk, then put in freezer and stir till it begins to thicken, then
add the juice from 2 qts. of strawberries and finish freezing.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil 1 qt. of water and 1 1/2 cups of granulated sugar 10 minutes; add
1 1/2 cupfuls of Concord grape juice from fresh grapes. When cold
freeze and serve in glasses.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Six ounces preserved ginger, 1 qt. lemon ice. Make lemon
ice as follows: Four large juicy lemons, 1 qt. water, 1 orange,
1 1/4 pounds sugar. Boil sugar, water and rind of lemons and
orange 5 minutes. Cool it and add juice of orange and lemons,
strain and freeze. Pound 4 ounces of the ginger to a paste,
cut the other 2 ounces into very thin slices and stir these into the
lemon ice. Repack and stand away to ripen.