Make a syrup with one pint of water and one pound
sugar, boil it with the thin rind of four oranges and two
lemons. Skim it carefully, then add the juice of five
oranges and let it boil about twenty minutes ; skim
again and add the juice of a lemon and one pint of jelly
(made with two ounces gelatine dissolved in half a pint of
water✪ Orange Jelly, and clarified with white of an egg). Get a couple
of sweet oranges, remove every particle of skin (of both
kinds), core them to get rid of the pips and cut them in
thin slices in such a way as to remove the pillicle round
each quarter ; proceed to fill the mould, disposing pieces
of oranges in it symmetrical fashion ; pour in the jelly,
place it on ice to set. Turn out when wanted.
ICES, ETC.
647— HOW TO FEEEZE WITHOUT A MACHINE
Ice and coarse salt.
Mode. — Break up the ice into small pieces, and put it
into the outer vessel in alternate layers with the salt — say,
for instance, a bucket ; put the m-ixture into a billy-can or
anything that would do as well ; cover it well with the ice
and salt ; keep stirring and shaking it until the mixture is
set ; if wanted for a cream it will then be ready for use,
but if wanted for iced puddings you must turn it into a
mould and place it back into the ice, but do not stir it any
more ; when it is required turn it out on to a glass dish.
Of course, where people have ice cream machines it is very
simple.
648— VANILLA ICE CEEAM.
1 (|t. milk A teaspoonful of essence of
Yolks of 3 eggs vanilla
A teacupful of sugar Juice of a lemon.
Mode. — Boil the milk ; beat up the eggs and mix with
the sugar, vanilla and lemon juice ; then pour on the
boiling milk^ put back into the saucepan and stir over the
fire U'Util it thickens ; when cold freeze as directed in the
preceding recipe. Two tins of condensed milk and half
water will do as well if milk is scarce, but do not in such
case use so much sugar.
649— SYEUP FOE WATEE ICES.
6 lbs. sugar 6 qts. water
Whites of 2 eggs.
Mode. — Put the sugar and water on to boil over a
gentle fire ; let boil for a quarter of an hour ; beat the
whites of the eggs, mix with the water and sugar and boil
for five minutes gently ; strain and bottle until wanted.
lees, Etc.
650— PINEAPPLE ICES.
J lb fresh pineapple ^ pt. water
I pt. syrup.
Mode. — Bruise the pineapple fine in a mortar ; add
the water and syrup ; pass through a sieve and freeze as
directed.
Skinner's pineapple pulp is excellent for this, to be
had at Brisbane or any of the leading grocers.
651— GEANADILLA ICES.
The inside part of 12 grana- J lb. sugar
dillas i pt. cream or 1 tin of
Juice of 2 lemons Columbia cream
1 qt. milk.✪ Vanilla Ice Cream
Mode. — Scoop out the inside of the granadillas ; put
it with the sugar and lemon juice in a stewpan ; aliow
them to simmer for ten minutes ; strain through a colander
so as to prevent the seed from going through ; mix the
syrup with the milk and cream, and freeze.
652— PASSION FEUIT ICES,
The inside of 2 doz. passion 1 tin of cream or ^ pt.
fruit fresh cream
1 qt. milk ^ lb. sugar✪ Passion Fruit Ices.
Mode. — ^Scoop out the passion fruit, and with it mix
the sugar ; pour in half the milk ; allow it to boil long
enough to dissolve the sugar ; let it remain until cool, then
add to it the remainder of the milk and cream ; pour all
into the freezer and freeze.
Page 107 · 6 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Make a syrup with one pint of water and one pound sugar, boil it with the thin rind of four oranges and two lemons. Skim it carefully, then add the juice of five oranges and let it boil about twenty minutes ; skim again and add the juice of a lemon and one pint of jelly (made with two ounces gelatine dissolved in half a pint of water, and clarified with white of an egg). Get a couple of sweet oranges, remove every particle of skin (of both kinds), core them to get rid of the pips and cut them in thin slices in such a way as to remove the pillicle round each quarter ; proceed to fill the mould, disposing pieces of oranges in it symmetrical fashion ; pour in the jelly, place it on ice to set. Turn out when wanted.
ICES, ETC.
647— HOW TO FREEZE WITHOUT A MACHINE
Ice and coarse salt. Mode. — Break up the ice into small pieces, and put it into the outer vessel in alternate layers with the salt — say, for instance, a bucket ; put the mixture into a billy-can or anything that would do as well ; cover it well with the ice and salt ; keep stirring and shaking it until the mixture is set ; if wanted for a cream it will then be ready for use, but if wanted for iced puddings you must turn it into a mould and place it back into the ice, but do not stir it any more ; when it is required turn it out on to a glass dish. Of course, where people have ice cream machines it is very simple.
648— VANILLA ICE CREAM. 1 (|t. milk A teaspoonful of essence of
Yolks of 3 eggs vanilla A teacupful of sugar Juice of a lemon.
Mode. — Boil the milk ; beat up the eggs and mix with the sugar, vanilla and lemon juice ; then pour on the boiling milk, put back into the saucepan and stir over the fire until it thickens ; when cold freeze as directed in the preceding recipe. Two tins of condensed milk and half water will do as well if milk is scarce, but do not in such case use so much sugar.
649— SYRUP FOR WATER ICES. 6 lbs. sugar 6 qts. water
Whites of 2 eggs. Mode. — Put the sugar and water on to boil over a gentle fire ; let boil for a quarter of an hour ; beat the whites of the eggs, mix with the water and sugar and boil for five minutes gently ; strain and bottle until wanted.
ICES, ETC.
650— PINEAPPLE ICES. J lb fresh pineapple ^ pt. water
I pt. syrup.
Mode. — Bruise the pineapple fine in a mortar ; add the water and syrup ; pass through a sieve and freeze as directed.
Skinner's pineapple pulp is excellent for this, to be had at Brisbane or any of the leading grocers.
651— GRANADILLA ICES. The inside part of 12 granadillas J lb. sugar i pt. cream or 1 tin of
Juice of 2 lemons Columbia cream
1 qt. milk.
Mode. — Scoop out the inside of the granadillas ; put it with the sugar and lemon juice in a stewpan ; allow them to simmer for ten minutes ; strain through a colander so as to prevent the seed from going through ; mix the syrup with the milk and cream, and freeze.
652— PASSION FRUIT ICES, The inside of 2 doz. passion 1 tin of cream or ^ pt.
fruit fresh cream
1 qt. milk ^ lb. sugar.
Mode. — ^Scoop out the passion fruit, and with it mix the sugar ; pour in half the milk ; allow it to boil long enough to dissolve the sugar ; let it remain until cool, then add to it the remainder of the milk and cream ; pour all into the freezer and freeze.
Records on this page
Orange JellyVanilla Ice CreamSyrup for Water IcesPineapple IcesGranadilla IcesPassion Fruit Ices