hotels were of the W. M. pattern. The gear can and prevent proper amalgamation of cream and
82
PAUL RICHARDS BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
eggs. Some makers of Ice Creams set three-parts
of the cream on the fire with half of the sugar;
beat the yolks light with the other half of the
sugar, and thin up with a part of the hot cream;
put eggs and cream together, and, as soon as it
begins to thicken, check the boiling by adding the
one part of cold cream, which had been left out
for this purpose. The cream is then strained,
cooled and frozen as usual.
705.— FRENCH CREAMS.
The French creams are made in the same man-
ner as the Italian creams; but the preparations
differ considerable in richness. While some of
the creams of this class are made of cream only
in connection with eggs; others are made of half
milk and half cream, and some of milk only, with
plenty of eggs, like a frozen custard.
706.— FRENCH CREAM. NO. i.
1 gallon cream, 2 lbs. sugar, 24 yolks,
2 vanilla beans split and cut in small pieces.
Prepare the same as directed in No. 704.
707.— FRENCH CREAM. NO. z.
NEW YORK CREAM.
2 quarts milk, 2 quarts cream, i^ lbs. sugar,
16 whole eggs, flavoring.
Make into a custard same as directed in No. 704
Strain, cool, add flavoring and freeze.
708.— FRENCH CREAM. NO. 3.
FROZEN CUSTARD.
I gallon milk, i^ lbs. sugar, little salt, flavoring
12 whole eggs and 12 yolks.
Prepare as directed in No. 704; or, beat sugar
and eggs well together, add the milk, and set the
basin with the mixture in another pan with boil-
ing water, stirring constantly till the thickening
takes place. Strain, cool, flavor and freeze.
709 —PHILADELPHIA ICE CREAM.
This name is generally applied to Ice Creams
made with pure cream, and without any eggs,
although some makers use about five eggs to each
gallon of cream, with two pounds of sugar.
The cream and sugar is heated near the boiling
point, cooled and frozen.
The heating of the cream is the best method,
for it gives mere body to the cream and makes it
smoother.
If the sugar is dissolved in the cream without
heating, the cream bulks more, but loses the fine
texture of the heated creams,
710.— COMMERCIAL ICE CREAMS.
Where quantity is more required than quality,
root and sago flour, in proportion from three to
six ounces to each gallon, is boiled into a smooth
batter, with a part of the milk and the sugar;
strained, cooled and frozen. Gelatin should be
soaked and dissolved in warm milk, but not boiled,
as this would cause the milk to curdle. About
one and one-half to two ounces of gelatin are used
for one gallon of cream and milk.
Another thickener for Ice Creams is used cold.
The preparation is known to the trade as cream-
thick, it is something like a dry milk powder.
The thickener is mixed with the sugar to be used,
the cold milk or cream added gradually. As soon
as the sugar is dissolved, the cream is ready to be
frozen.
711.— COMMERCIAL ICE CREAM. NO. i.
PHILADELPHIA ICE CREAM.
1 gallon cream, 4 eggs, i^ lbs. sugar, flavoring.
Mix all well together cold, flavor vanilla, lemon
or orange. Freeze as directed for cold mixtures.
712.— PLAIN ICE CREAM.
2 quarts milk, 2 quarts cream, i^ lbs. sugar,
3 ozs. cornstarch, arrowroot, or sago-flour,
4 whole eggs.
Break the eggs in a basin and beat light with
a small part of the sugar. Set milk and sugar on
the fire. Dissolve the starch, or the other thick,
ener, in a little cold milk. When the milk
reaches the boiling point, add the starch, stir till
it thickens and pour it over the beaten eggs,
stirring constantly. Add the cream, strain, cool,
flavor to suit, and freeze.
This recipe may be made without eggs. ✪ Caterers' Standard Ice Cream, Best Quality
Page 97 · 6 recipe records on this page
Presented as published in 1907. 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
hotels were of the W. M. pattern. The gear can and prevent proper amalgamation of cream and
eggs. Some makers of Ice Creams set three-parts of the cream on the fire with half of the sugar; beat the yolks light with the other half of the sugar, and thin up with a part of the hot cream; put eggs and cream together, and, as soon as it begins to thicken, check the boiling by adding the one part of cold cream, which had been left out for this purpose. The cream is then strained, cooled and frozen as usual.
705.— FRENCH CREAMS. The French creams are made in the same manner as the Italian creams; but the preparations differ considerably in richness. While some of the creams of this class are made of cream only in connection with eggs; others are made of half milk and half cream, and some of milk only, with plenty of eggs, like a frozen custard.
706.— FRENCH CREAM. NO. i.
1 gallon cream, 2 lbs. sugar, 24 yolks, 2 vanilla beans split and cut in small pieces. Prepare the same as directed in No. 704.
707.— FRENCH CREAM. NO. z. NEW YORK CREAM.
2 quarts milk, 2 quarts cream, i^ lbs. sugar,
16 whole eggs, flavoring. Make into a custard same as directed in No. 704 Strain, cool, add flavoring and freeze.
708.— FRENCH CREAM. NO. 3. FROZEN CUSTARD. I gallon milk, i^ lbs. sugar, little salt, flavoring 12 whole eggs and 12 yolks. Prepare as directed in No. 704; or, beat sugar and eggs well together, add the milk, and set the basin with the mixture in another pan with boiling water, stirring constantly till the thickening takes place. Strain, cool, flavor and freeze.
709 —PHILADELPHIA ICE CREAM.
This name is generally applied to Ice Creams made with pure cream, and without any eggs, although some makers use about five eggs to each gallon of cream, with two pounds of sugar.
The cream and sugar is heated near the boiling point, cooled and frozen.
The heating of the cream is the best method, for it gives mere body to the cream and makes it smoother.
If the sugar is dissolved in the cream without heating, the cream bulks more, but loses the fine texture of the heated creams,
710.— COMMERCIAL ICE CREAMS. Where quantity is more required than quality,
root and sago flour, in proportion from three to six ounces to each gallon, is boiled into a smooth batter, with a part of the milk and the sugar; strained, cooled and frozen. Gelatin should be soaked and dissolved in warm milk, but not boiled, as this would cause the milk to curdle. About one and one-half to two ounces of gelatin are used for one gallon of cream and milk.
Another thickener for Ice Creams is used cold. The preparation is known to the trade as creamthick, it is something like a dry milk powder. The thickener is mixed with the sugar to be used, the cold milk or cream added gradually. As soon as the sugar is dissolved, the cream is ready to be frozen.
711.— COMMERCIAL ICE CREAM. NO. i. PHILADELPHIA ICE CREAM.
1 gallon cream, 4 eggs, i^ lbs. sugar, flavoring. Mix all well together cold, flavor vanilla, lemon
or orange. Freeze as directed for cold mixtures.
712.— PLAIN ICE CREAM.
2 quarts milk, 2 quarts cream, i^ lbs. sugar,
3 ozs. cornstarch, arrowroot, or sago-flour,
4 whole eggs.
Break the eggs in a basin and beat light with a small part of the sugar. Set milk and sugar on the fire. Dissolve the starch, or the other thickener, in a little cold milk. When the milk reaches the boiling point, add the starch, stir till it thickens and pour it over the beaten eggs, stirring constantly. Add the cream, strain, cool, flavor to suit, and freeze.
This recipe may be made without eggs.
Records on this page
Caterers' Standard Ice Cream, Best QualityFrench Cream No. 1French Cream No. 2 (New York Cream)French Cream No. 3 (Frozen Custard)Philadelphia Ice CreamPlain Ice Cream