, . . J J a . ado the coffee and milk, strain, cool and freeze,
from the cream, dried and pounded in a mortar „, ^ ,■ -u^, a j •.!_ •>■
\ , r . , The cream may be lightly flavored with vanilla,
to a powder, and used again in creams or cakes j . . ^ j j j , , .
f o ■ ^""^ burnt sugar may be added for coloring,
for flavoring. .j.^^ j^^ CREAM may be made in the same
717.— LEMON ICE CREAM. manner, using four ounces of good tea. Let in-
ORANGE ICE CREAM. ^^ '° '^' boiled milk for twenty minutes, and
^ .^ • J I r 1 ..u proceed same as for the Coffee Ice Cream.
Grate the nnd of four lemons or three oranges '^
on the sugar to be used, and rub it well with the 722. — CARAMEL ICE CREAM.
sugar. (Be careful to use only the yellow part of j gallon cream, 2 lbs. sugar, 24 yolks of eggs.
the rind: the white part is extremely bitter, and Put the sugar with one pint of water on the fire
would spoil the flavor.) A part of the juice may and boil to caramel. Turn out on the marble, let
be added after the creams are frozen, but it is cool and crush very fine. Mix with the yolks and
not customary to do so. cream, and heat slowly to give time for the sugar
If extracts are used, take one-half ounce of to dissolve. Let come near the boiling point;
extract for each gallon of cream. strain, cool and freeze. A little vanUla flavor
718.-CHOCOLATE ICE CREAM. "^y ''« ^^"^ '° '•'^ "^^■
Add to each gallon of cream✪ Siberian Ice Cream eight ounces of 723.— NOUGAT ICE CREAM.
cocoa powder or bitter chocolate; dissolve with Preparesameasfor the Caramel Cream No. 722.✪ Nougat Ice Cream
the sugar and milk, or cream, on the fire, and When the sugar is turning into caramel mix into
make the creams by the hot process. Flavor it one pound of blanched and slightly browned
vanilla and freeze as usuaL almonds; turn onto the marble, let cool, cmsh
84
fine, or pound in mortar; finish and fieeze same
as for the Caramel Cream.
724.— NUT ICE CREAMS.
Nut Creams are made in several ways. Chest-
nuts, almonds, filberts, etc., may be used in pulp
form and frozen with the creams. For other
nuts, as the English walnuts and pecans, it is
best to add the chopped nuts after the cream is
frozen and flavored.
725.— CHESTNUT ICE CREAM.
MARRON GLACE.
Use the French preserved marrons; or, take
one pound of blanched and peeled chestnuts.
Boil or steam till soft, and pound in the mortar
to a smooth paste. Let this paste infuse in one
gallon of French cream, and cool; or, add the
paste to the cream before heating; flavor✪ Chestnut Ice Cream, when
cool, with maraschino, noyeau or vanilla extract,
and freeze as usual.
726.— ALMOND ICE CREAM.
FILBERT ICE CREAM.
Blanch and pound one pound of the nuts,
either almond or filbert, into paste, and proceed
same as for Chestnut Cream.
727.^PISTACHIO ICE CREAM.
Prepare a paste with twelve ounces of blanched
pistachio nuts; add the paste to one gallon of
Philadelphia Ice Cream No. 709 before freezing.
Color the cream a delicate green, flavor Maras-
chino or Kirschwasser✪ Pistachio Ice Cream and freeze as Tisual.
If pistachio nuts cannot be had, use almonds
blanched and lightly browned, and flavor with
extract of pistachio.
A combination of orange flower, rose and bitter
almond extracts have almost the same flavor as
the genuine pistachio nuts.
In making nut creams many makers prefer to
roast the nuts slightly before pounding or chop-
ping, as this brings out a more delicate flavor.
728.— BISQUE ICE CREAM.
GRAPENUT ICE CREAM.
SHREDDED WHEAT ICE CREAM.
BROWN BREAD ICE CREAM.
Add to one gallon of French Vanilla Ice Cream
one pound of powdered macaroons✪ Bisque Ice Cream, or crushed
and sifted wafers and meringues, which should be
perfectly dry.
The cream may be flavored also with sherry
wine or maraschino.
The Chocolate, Caramel and Coffee Ice Creams
may also be made into Bisque Ice Creams; add-
ing the dried and sifted crumbs.
Another way to make a nice Bisque Ice Cream
is to add about half a pound of Grapenuts, or
Page 99 · 8 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.
, . . J J a . ado the coffee and milk, strain, cool and freeze,
from the cream, dried and pounded in a mortar „, ^ ,■ -u^, a j •.!_ •>■
\ , r . , The cream may be lightly flavored with vanilla,
to a powder, and used again in creams or cakes j . . ^ j j j , , .
f o ■ ^""^ burnt sugar may be added for coloring,
for flavoring. .j.^^ j^^ CREAM may be made in the same
717.— LEMON ICE CREAM. manner, using four ounces of good tea. Let in-
ORANGE ICE CREAM. ^^ '° '^' boiled milk for twenty minutes, and
^ .^ • J I r 1 ..u proceed same as for the Coffee Ice Cream.
Grate the nnd of four lemons or three oranges '^
on the sugar to be used, and rub it well with the 722. — CARAMEL ICE CREAM.
sugar. (Be careful to use only the yellow part of j gallon cream, 2 lbs. sugar, 24 yolks of eggs.
the rind: the white part is extremely bitter, and Put the sugar with one pint of water on the fire
would spoil the flavor.) A part of the juice may and boil to caramel. Turn out on the marble, let
be added after the creams are frozen, but it is cool and crush very fine. Mix with the yolks and
not customary to do so. cream, and heat slowly to give time for the sugar
If extracts are used, take one-half ounce of to dissolve. Let come near the boiling point;
extract for each gallon of cream. strain, cool and freeze. A little vanUla flavor
718.-CHOCOLATE ICE CREAM. "^y ''« ^^"^ '° '•'^ "^^■
Add to each gallon of cream eight ounces of 723.— NOUGAT ICE CREAM.
cocoa powder or bitter chocolate; dissolve with Preparesameasfor the Caramel Cream No. 722.
the sugar and milk, or cream, on the fire, and When the sugar is turning into caramel mix into
make the creams by the hot process. Flavor it one pound of blanched and slightly browned
vanilla and freeze as usuaL almonds; turn onto the marble, let cool, cmsh
84
fine, or pound in mortar; finish and fieeze same
as for the Caramel Cream.
724.— NUT ICE CREAMS.
Nut Creams are made in several ways. Chest-
nuts, almonds, filberts, etc., may be used in pulp
form and frozen with the creams. For other
nuts, as the English walnuts and pecans, it is
best to add the chopped nuts after the cream is
frozen and flavored.
725.— CHESTNUT ICE CREAM.
MARRON GLACE.
Use the French preserved marrons; or, take
one pound of blanched and peeled chestnuts.
Boil or steam till soft, and pound in the mortar
to a smooth paste. Let this paste infuse in one
gallon of French cream, and cool; or, add the
paste to the cream before heating; flavor, when
cool, with maraschino, noyeau or vanilla extract,
and freeze as usual.
726.— ALMOND ICE CREAM.
FILBERT ICE CREAM.
Blanch and pound one pound of the nuts,
either almond or filbert, into paste, and proceed
same as for Chestnut Cream.
727.^PISTACHIO ICE CREAM.
Prepare a paste with twelve ounces of blanched
pistachio nuts; add the paste to one gallon of
Philadelphia Ice Cream No. 709 before freezing.
Color the cream a delicate green, flavor Maras-
chino or Kirschwasser and freeze as Tisual.
If pistachio nuts cannot be had, use almonds
blanched and lightly browned, and flavor with
extract of pistachio.
A combination of orange flower, rose and bitter
almond extracts have almost the same flavor as
the genuine pistachio nuts.
In making nut creams many makers prefer to
roast the nuts slightly before pounding or chop-
ping, as this brings out a more delicate flavor.
728.— BISQUE ICE CREAM.
GRAPENUT ICE CREAM.
SHREDDED WHEAT ICE CREAM.
BROWN BREAD ICE CREAM.
Add to one gallon of French Vanilla Ice Cream
one pound of powdered macaroons, or crushed
and sifted wafers and meringues, which should be
perfectly dry.
The cream may be flavored also with sherry
wine or maraschino.
The Chocolate, Caramel and Coffee Ice Creams
may also be made into Bisque Ice Creams; add-
ing the dried and sifted crumbs.
Another way to make a nice Bisque Ice Cream
is to add about half a pound of Grapenuts, or