Add four ounces of grated chocolate to a cupful of sweet milk, then
mix it thoroughly to a quart' of thick sweet cream ; no flavoring is re-
quired but vanilla. Sweeten with a cupful of sugar✪ Chocolate Ice-Cream No. 1 ; beat again and freeze.
CHOCOLATE ICE-CREAM. No. 2.
Beat two eggs very light and cream them with two cupfuls of sugar.
Scald a pint of milk and turn on by degrees, mixing well with the sugar
and eggs. Stir in this half a cupful of grated chocolate ; return to the
Are and heat until it thickens, stirring briskly ; take off and set aside to
cool. When thoroughly cold, freeze.
COCOANUT ICE-CREAM.
One quart of cream, one pint of milk, three eggs, one cupful and a half
of sugar and one of prepared cocoanut, the rind and juice of a lemon✪ Cocoanut Ice-Cream.
Beat together the eggs and grated lemon rind and put with the milk in
the double boiler. Stir until the mixture begins to thicken. Add the
cocoanut and put away to cool. When cool add the sugar, lemon juice
and cream. Freeze.
CUSTARD ICE-CREAM.
Sweeten one quart of cream or rich milk with half a pound of sugar
and flavor to taste ; put it over the fire in a farina-kettle ; as soon as it be-
gins to boil, stir into it a tablespoonful of cornstarch or rice flour which
has been previously mixed smooth with a little milk ; after it has boiled a
few minutes, take it off the fire and stir in very gradually six eggs✪ Custard Ice-Cream which
have been beaten until thick; when quite cold, freeze it as ice-cream.
STRAWBERRY ICE-CREAM.
Mix a cupful of sugar with a quart of ripe strawberries, let them stand
half a day, then mash and strain them through a coarse towel, then add to
the juice a full cupful of sugar and when dissolved, beat in a quart of fresh
thick cream✪ Strawberry Ice-Cream. Raspberries, pineapple and other fruits made the same.
ICE-CREAM AND ICES.
359
FRUIT CREAM.
Make a rich, boiled custard ; flavor with wine and vanilla ; pour into a
freezer. When half frozen, 'add pounded almonds, chopped citron and
brandy, peaches or chopped raisins✪ Fruit Cream. Have the freezer half full of cus-
tard and All up with the fruit. Mix well and freeze again. Almost any
kind of fruits that are preferred may be substituted for the above.
TUTTI FRUTTI ICE-CREAM.
Take two quarts of the richest cream and add to it one pound of pul-
verized sugar and four whole eggs ; mix well together ; place on the fire,
stirring constantly, and just bring to boiling point ; now remove immedi-
ately and continue to stir until nearly cold ; flavor with a tablespoonful of
extract of vanilla ; place in freezer and, when half frozen, mix thoroughly
into it one pound of preserved fruits✪ Tutti Frutti Ice-Cream, in equal parts of peaches, apricots,
gages, cherries, pineapples, etc. ; all of these fruits are to be cut up into
small pieces and mixed well with the frozen cream. If you desire to mold
this ice sprinkle it with a little carmine, dissolved in a teaspoonful of
water, with two drops of spirits of ammonia ; mix in this color, so that
it will be streaky or in veins like marble.
ICE-CREAM WITHOUT A FREEZER. ✪ Ice-Cream Without a Freezer
Page 242 · 8 recipe records on this page
Presented as published in 1887. 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
Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet cream ; no flavoring is required but vanilla. Sweeten with a cupful of sugar ; beat again and freeze.
CHOCOLATE ICE-CREAM. No. 2.
Beat two eggs very light and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate ; return to the fire and heat until it thickens, stirring briskly ; take off and set aside to cool. When thoroughly cold, freeze.
COCOANUT ICE-CREAM.
One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and grated lemon rind and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut and put away to cool. When cool add the sugar, lemon juice and cream. Freeze.
CUSTARD ICE-CREAM.
Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste ; put it over the fire in a farina-kettle ; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk ; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream.
STRAWBERRY ICE-CREAM.
Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream. Raspberries, pineapple and other fruits made the same.
FRUIT CREAM.
Make a rich, boiled custard ; flavor with wine and vanilla ; pour into a freezer. When half frozen, 'add pounded almonds, chopped citron and brandy, peaches or chopped raisins. Have the freezer half full of custard and All up with the fruit. Mix well and freeze again. Almost any kind of fruits that are preferred may be substituted for the above.
TUTTI FRUTTI ICE-CREAM.
Take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs ; mix well together ; place on the fire, stirring constantly, and just bring to boiling point ; now remove immediately and continue to stir until nearly cold ; flavor with a tablespoonful of extract of vanilla ; place in freezer and, when half frozen, mix thoroughly into it one pound of preserved fruits, in equal parts of peaches, apricots, gages, cherries, pineapples, etc. ; all of these fruits are to be cut up into small pieces and mixed well with the frozen cream. If you desire to mold this ice sprinkle it with a little carmine, dissolved in a teaspoonful of water, with two drops of spirits of ammonia ; mix in this color, so that it will be streaky or in veins like marble.
ICE-CREAM WITHOUT A FREEZER.
Records on this page
Chocolate Ice-Cream No. 1Chocolate Ice-Cream No. 2Cocoanut Ice-CreamCustard Ice-CreamStrawberry Ice-CreamFruit CreamTutti Frutti Ice-CreamIce-Cream Without a Freezer