Scatter one cup of white granulated sugar over one
quart of ripe, sweet strawberries; bruise them and let
them stand for two hours; then mash them and strain
through a thin, coarse cloth. Scald one pint of milk,
sweeten it with one cup of sugar, and when cold flavor
it with vanilla to taste. Then add the juice of the ber-
ries, and beat in little by little one pint of thick, sweet
cream✪ My Mother's Strawberry Ice Cream. Pour this into a freezer and freeze rapidly.
When it begins to freeze add one pint of whipped
cream, and when frozen pack with ice and set in a cool
place for two hours to ripen. This is delicious.
GINGER ICE CREAM— ORIGINAL.
Into a saucepan put one pint of milk, one cup of
sugar and a pinch of salt. Set the saucepan in hot
water and thicken the milk with one teaspoonful of
flour and one egg. Cook it twenty minutes and stir >C
constantly. When cold beat into it one quart of thici:,
sweet cream and add one-quarter cupful of preserved
ginger cut into small pieces, one-quarter cup of crys-
tallized ginger, chopped rather fine, three tablespoon-
fuls of ginger syrup and two teaspoonfuls of vanilla.
Freeze and pack in ice and rock salt and set away for
two hours.
CARAMEL ICE CREAM.
Make a custard as follows : One pint of milk; place
on the fire and when it reaches boiling point pour half
The Complete Cook Book. 259
of it over four eggs that have been beaten with a cup
of sugar. Return all to the fire and add the other half
of the milk with one-half tablespoonful of cornstarch
wet with a little cold milk. Stir constantly until the
ordinary consistency of custard. Now put a cupful of
brown sugar in an iron frying pan, stirring it to dis-
solve thoroughly and prevent burning, and pour it, hot
into the custard. When cold add one tablespoonful of
vanilla and one quart of thick, sweet cream✪ Ginger Ice Cream - Original, well beaten,
and freeze.
PEACH ICE CREAM.
Peel and stone a quart of nice, mellow peaches. Put
them in a bowl with one cup of sugar, and chop very
fine. Put one quart of milk in a double boiler, and
while it is heating beat the yolks of six eggs with two
cups of sugar and add gradually to the milk. Now add
the frothed whites and cook until a soft custard. Re-
move from the fire and when cool add the chopped
peaches and beat in gradually one quart of whipped
cream✪ Peach Ice Cream. Now freeze it and set aside until ready to
serve.
VANILLA MOUSSE.
Into a double boiler put one quart of cream and allow
it to cook until the water in the outer kettle boils, then
remove from the fire and add one cup of sugar. When
cold flavor with three tablespoonfuls of vanilla and
freeze. When nearly frozen stir in lightly one pint
of cream✪ Vanilla Mousse whipped stiff, and continue to freeze until it is
hard.
CHOCOLATE ICE CREAM.
One quart of sweet milk, two cups of sugar, one-half
cup of grated Baker's chocolate and one-half teaspoon-
ful of powdered cinnam✪ Chocolate Ice Creamon. Boil and stir until per-
fectly smooth, and the chocolate is melted. Strain
while hot, and when cool flavor with vanilla. When
ready to freeze stir in one quart of whipped cream.
MACAROON ICE CREAM.
Take three dozen macaroons, put them into a tin pan
and place it in a moderate oven to dry for ten minutes;
26o The Complete Cook Book,
remove them and lay on a table to cool ; then put them
on a biscuit board, and, with a rolling pin, crush and
roll them fine. Now put them in a bowl, and cover
with sherry wine, which takes about a pint. Next take
a quart of cream and a pint of milt ; sweeten it to taste
and flavor it with vanilla. Pour it into a freezer, and
when it begins to freeze add the macaroons and sherry
and turn it until it is well frozen.
Page 123 · 7 recipe records on this page
Presented as published in 1900. 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
Scatter one cup of white granulated sugar over one quart of ripe, sweet strawberries; bruise them and let them stand for two hours; then mash them and strain through a thin, coarse cloth. Scald one pint of milk, sweeten it with one cup of sugar, and when cold flavor it with vanilla to taste. Then add the juice of the berries, and beat in little by little one pint of thick, sweet cream. Pour this into a freezer and freeze rapidly. When it begins to freeze add one pint of whipped cream, and when frozen pack with ice and set in a cool place for two hours to ripen. This is delicious.
GINGER ICE CREAM— ORIGINAL.
Into a saucepan put one pint of milk, one cup of sugar and a pinch of salt. Set the saucepan in hot water and thicken the milk with one teaspoonful of flour and one egg. Cook it twenty minutes and stir constantly. When cold beat into it one quart of thick, sweet cream and add one-quarter cupful of preserved ginger cut into small pieces, one-quarter cup of crystallized ginger, chopped rather fine, three tablespoonfuls of ginger syrup and two teaspoonfuls of vanilla. Freeze and pack in ice and rock salt and set away for two hours.
CARAMEL ICE CREAM.
Make a custard as follows : One pint of milk; place on the fire and when it reaches boiling point pour half
The Complete Cook Book. 259
of it over four eggs that have been beaten with a cup of sugar. Return all to the fire and add the other half of the milk with one-half tablespoonful of cornstarch wet with a little cold milk. Stir constantly until the ordinary consistency of custard. Now put a cupful of brown sugar in an iron frying pan, stirring it to dissolve thoroughly and prevent burning, and pour it, hot into the custard. When cold add one tablespoonful of vanilla and one quart of thick, sweet cream, well beaten, and freeze.
PEACH ICE CREAM.
Peel and stone a quart of nice, mellow peaches. Put them in a bowl with one cup of sugar, and chop very fine. Put one quart of milk in a double boiler, and while it is heating beat the yolks of six eggs with two cups of sugar and add gradually to the milk. Now add the frothed whites and cook until a soft custard. Remove from the fire and when cool add the chopped peaches and beat in gradually one quart of whipped cream. Now freeze it and set aside until ready to serve.
VANILLA MOUSSE.
Into a double boiler put one quart of cream and allow it to cook until the water in the outer kettle boils, then remove from the fire and add one cup of sugar. When cold flavor with three tablespoonfuls of vanilla and freeze. When nearly frozen stir in lightly one pint of cream whipped stiff, and continue to freeze until it is hard.
CHOCOLATE ICE CREAM.
One quart of sweet milk, two cups of sugar, one-half cup of grated Baker's chocolate and one-half teaspoonful of powdered cinnamon. Boil and stir until perfectly smooth, and the chocolate is melted. Strain while hot, and when cool flavor with vanilla. When ready to freeze stir in one quart of whipped cream.
MACAROON ICE CREAM.
Take three dozen macaroons, put them into a tin pan and place it in a moderate oven to dry for ten minutes;
26o The Complete Cook Book,
remove them and lay on a table to cool ; then put them on a biscuit board, and, with a rolling pin, crush and roll them fine. Now put them in a bowl, and cover with sherry wine, which takes about a pint. Next take a quart of cream and a pint of milt ; sweeten it to taste and flavor it with vanilla. Pour it into a freezer, and when it begins to freeze add the macaroons and sherry and turn it until it is well frozen.
Records on this page
My Mother's Strawberry Ice CreamMacaroon Ice CreamGinger Ice Cream - OriginalCaramel Ice CreamPeach Ice CreamVanilla MousseChocolate Ice Cream