Gelatine Ice-cream. — Soak one half package of Cox's gelatine
in a pint new milk ; boil two pints new mnk, and pint and a thirds
sugar, strain, add the soaked gelatine, stirring well; when cold add
one qu^rt cream, tablespoon vanilla, and freeze ; or reserve half of
cream, whip and add as directed.
Ginger Ice-cream, — Bruise four ounces preserved ginger in a
mortar or bowl, using potato masher, add two-thirds pint powdered
sugar, and one pint cream ; mix well, strain, freeze and when ready
to pack add two ounces preserved ginger, cut in dice, and juice of
one lemon and pint cream, whipped.
Harlequin Ice-cream, — ^This is any three ice-creams wished
arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio
X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco-
^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond,
h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice
E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea
^'^^^^^^?m?=^ bound and packed as directed.
Hickory-nut Ice-cream, — A pound hickory-nut kernels, two
cups sugar, quart cream. Pick over the kernels carefully for pieces
of shell, then pound in a mortar with a little sug^ and water added.
Put two tablespoons of the sugar over fire without water, stir con-
stantly till melted and browned, add a little water to dissolve it,
then add to cream with the sugar and nut paste and freeze.
Jam Ice-cream. — Prepare one pound of jam as directed, add
one and a quarter pints cream, mix well and strain, freeze, and
when partly frozen aad iuice of one lemon. .Apricot, Raspberry, etc.^
are very nice made in this way.
KentucTcy Ice-cream, — Make a half gallon rich boiled custard,
sweeten to taste, add two tablespoons gelatine dissolved in a half <
cup cold milk ; let the custard cool, put it in freezer, and as soon as
it Degins to freeze add one quart cream✪ Gelatine Ice-cream, whipped, and just before
serving one pound raisins and one pint strawberry preserves.
Blanched almonds or grated cocoa-nut are additions. Some pre-
fer currants to raisins, and some also add citron chopped fine.
Italian Ice-cream, — ^Whip three pints cream and add to it
three-quarters pound best pulverized sugar and tablespoon vanilla ;
freeze, and when frozen and ready for packing stir carefully into it
the following : Half teacup granulated sugar, cooked in quarter pint
water till it "threads" when a little is taken up on a spoon, or will
become as soft wax when tested in cold water ; then pour it slowly
ICES AND ICE-CREAM. 857
over the well-frothed whites of two eggs✪ Italian Ice-cream, pouring with the left hand
and^ beating constantly with the right, as in making Boiled Icing,
till it is cold. After stirring into frozen cream, cover and pack as
directed, or the cream may be cooked instead of whipped. For
Italian Custard Ice-cream, cook the cream with two teacups gran-
ulated sugar, yolks of nine eggs ; strain, cool, add the vanilla, ueeze
and finish as above. For Whipped Ice-cream, whip quart cream,
add two-thirds pint pulverized sugar and half tablespoon vanilla ;
freeze as directed. Any other flavoring may be used.
Page 299 · 8 recipe records on this page
Presented as published in 1890. 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
Gelatine Ice-cream. — Soak one half package of Cox's gelatine in a pint new milk ; boil two pints new mnk, and pint and a thirds sugar, strain, add the soaked gelatine, stirring well; when cold add one quart cream, tablespoon vanilla, and freeze ; or reserve half of cream, whip and add as directed.
Ginger Ice-cream, — Bruise four ounces preserved ginger in a mortar or bowl, using potato masher, add two-thirds pint powdered sugar, and one pint cream ; mix well, strain, freeze and when ready to pack add two ounces preserved ginger, cut in dice, and juice of one lemon and pint cream, whipped.
Harlequin Ice-cream, — This is any three ice-creams wished arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio
X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco- ^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond, h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice
E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea ^'^^^^^^?m?=^ bound and packed as directed.
Hickory-nut Ice-cream, — A pound hickory-nut kernels, two cups sugar, quart cream. Pick over the kernels carefully for pieces of shell, then pound in a mortar with a little sugar and water added. Put two tablespoons of the sugar over fire without water, stir constantly till melted and browned, add a little water to dissolve it, then add to cream with the sugar and nut paste and freeze.
Jam Ice-cream. — Prepare one pound of jam as directed, add one and a quarter pints cream, mix well and strain, freeze, and when partly frozen add juice of one lemon. .Apricot, Raspberry, etc.^ are very nice made in this way.
KentucTcy Ice-cream, — Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine dissolved in a half < cup cold milk ; let the custard cool, put it in freezer, and as soon as it Degins to freeze add one quart cream, whipped, and just before serving one pound raisins and one pint strawberry preserves. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron chopped fine.
Italian Ice-cream, — ^Whip three pints cream and add to it three-quarters pound best pulverized sugar and tablespoon vanilla ; freeze, and when frozen and ready for packing stir carefully into it the following : Half teacup granulated sugar, cooked in quarter pint water till it "threads" when a little is taken up on a spoon, or will become as soft wax when tested in cold water ; then pour it slowly
over the well-frothed whites of two eggs, pouring with the left hand and^ beating constantly with the right, as in making Boiled Icing, till it is cold. After stirring into frozen cream, cover and pack as directed, or the cream may be cooked instead of whipped. For Italian Custard Ice-cream, cook the cream with two teacups granulated sugar, yolks of nine eggs ; strain, cool, add the vanilla, ueeze and finish as above. For Whipped Ice-cream, whip quart cream, add two-thirds pint pulverized sugar and half tablespoon vanilla ; freeze as directed. Any other flavoring may be used.
Records on this page
Gelatine Ice-creamGinger Ice-creamJam Ice-creamLemon Ice-creamOrange Ice-creamHickory-nut Ice-creamKentucky Ice-creamItalian Ice-cream