One thing that we have learned from our books is that ice cream sundaes go back further than the '50s. Take a look at these lucious whipped cream topped cherry & peanut vanilla ice cream sundaes extracted from the pages of our 4th Book, published 1928. Gorgeous!
Original Recipe: 'Cherry Sundae' (Book 4, 1928)
Speed: 10 mins | Makes: 4
1 pint of vanilla ice cream
1 tin of cherries
Small tin of pineapple (for the syrup)
A tub of whipping cream (about 330ml)
A few ripe cherries or cocktail cherries
1. Chop the tinned cherries, removing the stones (if present).
2. Put the chopped cherries and peanuts into the bottom of the dessert glasses with a little pineapple syrup drizzled over.
3. Scoop the ice cream into the middle (1-2 scoops per serving).
4. Top with whipped cream and cherries.
Note: We finished ours with a little drizzle of 1950s melba sauce!
Original Recipe for 'Cherry Sundaes'
'BOOK 4': Bestway Cookery Gift Book (Third Book) (1928)
By: Best Way
Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)