To use GELATIN in the above recipe : Leave
out the starch and soak one and one-half to two
ounces of gelatin in some cold milk for thirty
minutes. Heat milk and sugar, and add the
gelatin to the warm milk; stir till dissolved; add
the cream; strain, cool, flavor, and freeze.
713.— PLAIN ICE CREAM, COLD PROCESS.
I gallon plain cream, i^ lbs. sugar,
^ oz. cream-thick.
Or, use good fresh milk, i gallon, i^ lbs. sugar
and i}i ozs. cream-thick, flavoring.
Mix sugar and thickener together dry; pour
over the cream or milk, stirring constantly till the
sugar is dissolved; flavor, color and freeze as usual-
714.— CATERERS' STANDARD ICE CREAM,
BEST QUALITY.
I gallon double cream ( whipping cream ), flavor,
1^ lbs. sugar✪ Caterers' Standard Ice Cream, Best Quality.
The cream is made by the cold process, and is
the creams are made from plain cream, half milk used by the best caterers as a standard prepara-
and half cream, and of milk only. Starch, arrow- tion from which are made many of the fancy
PAUL RICHAKDS' BOOK OF BREADS, CAKE^, PASTRIES, ICES AND SWEETMEATS. 83
creams, fruits and nut creams. It is also used for 719. — CHOCOLATE ICE CREAM (WITH-
fancy glacis, in which case it is mixed after OUT CREAM).
freezing with more whipped cream, fruit pulps, 3^ lbs. sugar, 3 ozs. gelatin, i lb. chocolate,
and other flavors. It malces a very bulky and i gallon water, 24 yolks✪ Chocolate Ice Cream (Without Cream).
light cream, and almost trebles in volume. goak the gelatin in one quart of the water.
Add the sugar to the cream, and stir till it is Dissolve the chocolate with half of the sugar, and
weU dissolved. Strain into the freezing-can; put ^^^ ^^^^ „^j„ gradually and make a smooth syrup,
on the cover; put some ice around the can (but stir the yolks light with the other half of the sugar;
no salt), and let the machine run slowly for five ^^^ ^^^ chocolate syrup, and stir on the fire till
or ten mmutes to beat up the cream. Then put j^ j^ ^^^^ ^^^ ^^^.^^ ^^ ^^ ^ j^^ ,„ ^^j^^en.
on salt and more ice, the regular freezing mixture, ^ake off the fire, add the gelatin, stir till dissolved:
and let the cream freeze from fifteen to twenty ^^^^^_ ^^j^^ ^^^j ^^^ g^^^^_ ^^^ ^^^^ ^ „^^^,
mmutes or t.U it stands up on the dasher. ^his Ice may be made without the gelatin, and
More freezing is apt to spoil this cream-run it f„^^^ j;^^ ^ ^ranito. served with a spoonful of
into butter. The cream should be light, smooth „,i,;„ j _ _ ■ , 1 1 -n » d-
. . . „ , whipped cream in glasses a la Porto Rico,
and soft. A little experience will soon tell how
long to freeze this cream. 720.— SIBERIAN ICE CREAM.
Remove the dasher and work the mixture with VIRGIN ICE CREAM,
the spatula. I gallon of cream, i^ lbs. sugar, i pint white of
If there are any flavorings to be added, or fruits eggs, flavor,
and nuts to be worked in, now is the time to do Put the cream on the fire with half of the sugar;
this. beat the whites of eggs light with the other half
Transfer the cream in the packing cans, and let of the sugar, and mix with the cream. Stir con-
ripen and harden. stantly till near the boiling point (but do not let
715.— CATERERS" STANDARD ICE CREAM '~'')- "^^^ °*^ *^ ^^^ '^^ ''e** "^ ««» ^'
jjQ 2 flavor and freeze.
DELMONICO ICE CREAM. 721.— COFFEE ICE CREAM.
I gallon double cream, 25 yolks, 2 lbs. sugar. TEA ICE CREAM.
This cream is made exactly like the Italian or 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks,
French creams, and flavored as desired. 8 ozs. fresh ground coffee.
716.-VANILLA ICE CREAM. , ^«' *^ ""•"' '^'^^ '° ^ ^°^: ^^ *« «=°2~ ^^
, . . . . , let iDinse in a warm place in a close covered
Flavor any of the preparations given with one ^^j f„^ „^^ j^^„^ p^^ ^^ ^j^^ ^^^^^ ^
ounce of vanilla extract to each gallon of cream. ^ . ^ ^ , ^ _ .
, , , . . , ents into a custard same as for French creams;
If vanilla beans are used, they may be strained ,. ., „ j •„ . . , j « ✪ Siberian Ice Cream
Page 98 · 11 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
A modernized reading is not available for this page yet. You are seeing the original text.
To use GELATIN in the above recipe : Leave
out the starch and soak one and one-half to two
ounces of gelatin in some cold milk for thirty
minutes. Heat milk and sugar, and add the
gelatin to the warm milk; stir till dissolved; add
the cream; strain, cool, flavor, and freeze.
713.— PLAIN ICE CREAM, COLD PROCESS.
I gallon plain cream, i^ lbs. sugar,
^ oz. cream-thick.
Or, use good fresh milk, i gallon, i^ lbs. sugar
and i}i ozs. cream-thick, flavoring.
Mix sugar and thickener together dry; pour
over the cream or milk, stirring constantly till the
sugar is dissolved; flavor, color and freeze as usual-
714.— CATERERS' STANDARD ICE CREAM,
BEST QUALITY.
I gallon double cream ( whipping cream ), flavor,
1^ lbs. sugar.
The cream is made by the cold process, and is
the creams are made from plain cream, half milk used by the best caterers as a standard prepara-
and half cream, and of milk only. Starch, arrow- tion from which are made many of the fancy
PAUL RICHAKDS' BOOK OF BREADS, CAKE^, PASTRIES, ICES AND SWEETMEATS. 83
creams, fruits and nut creams. It is also used for 719. — CHOCOLATE ICE CREAM (WITH-
fancy glacis, in which case it is mixed after OUT CREAM).
freezing with more whipped cream, fruit pulps, 3^ lbs. sugar, 3 ozs. gelatin, i lb. chocolate,
and other flavors. It malces a very bulky and i gallon water, 24 yolks.
light cream, and almost trebles in volume. goak the gelatin in one quart of the water.
Add the sugar to the cream, and stir till it is Dissolve the chocolate with half of the sugar, and
weU dissolved. Strain into the freezing-can; put ^^^ ^^^^ „^j„ gradually and make a smooth syrup,
on the cover; put some ice around the can (but stir the yolks light with the other half of the sugar;
no salt), and let the machine run slowly for five ^^^ ^^^ chocolate syrup, and stir on the fire till
or ten mmutes to beat up the cream. Then put j^ j^ ^^^^ ^^^ ^^^.^^ ^^ ^^ ^ j^^ ,„ ^^j^^en.
on salt and more ice, the regular freezing mixture, ^ake off the fire, add the gelatin, stir till dissolved:
and let the cream freeze from fifteen to twenty ^^^^^_ ^^j^^ ^^^j ^^^ g^^^^_ ^^^ ^^^^ ^ „^^^,
mmutes or t.U it stands up on the dasher. ^his Ice may be made without the gelatin, and
More freezing is apt to spoil this cream-run it f„^^^ j;^^ ^ ^ranito. served with a spoonful of
into butter. The cream should be light, smooth „,i,;„ j _ _ ■ , 1 1 -n » d-
. . . „ , whipped cream in glasses a la Porto Rico,
and soft. A little experience will soon tell how
long to freeze this cream. 720.— SIBERIAN ICE CREAM.
Remove the dasher and work the mixture with VIRGIN ICE CREAM,
the spatula. I gallon of cream, i^ lbs. sugar, i pint white of
If there are any flavorings to be added, or fruits eggs, flavor,
and nuts to be worked in, now is the time to do Put the cream on the fire with half of the sugar;
this. beat the whites of eggs light with the other half
Transfer the cream in the packing cans, and let of the sugar, and mix with the cream. Stir con-
ripen and harden. stantly till near the boiling point (but do not let
715.— CATERERS" STANDARD ICE CREAM '~'')- "^^^ °*^ *^ ^^^ '^^ ''e** "^ ««» ^'
jjQ 2 flavor and freeze.
DELMONICO ICE CREAM. 721.— COFFEE ICE CREAM.
I gallon double cream, 25 yolks, 2 lbs. sugar. TEA ICE CREAM.
This cream is made exactly like the Italian or 3 quarts cream, i quart milk, 2 lbs. sugar, 16 yolks,
French creams, and flavored as desired. 8 ozs. fresh ground coffee.
716.-VANILLA ICE CREAM. , ^«' *^ ""•"' '^'^^ '° ^ ^°^: ^^ *« «=°2~ ^^
, . . . . , let iDinse in a warm place in a close covered
Flavor any of the preparations given with one ^^j f„^ „^^ j^^„^ p^^ ^^ ^j^^ ^^^^^ ^
ounce of vanilla extract to each gallon of cream. ^ . ^ ^ , ^ _ .
, , , . . , ents into a custard same as for French creams;
If vanilla beans are used, they may be strained ,. ., „ j •„ . . , j «