Lemon Ice-cream, — To two quarts sour cream that has soured
quickly, take one of sweet cream, pound and a half sugar, the juice
and rind of one lemon ; cut the rind thin, and steep it ten or fifteen
minutes in half a pint of the sweet cream over boiling water ; strain,
cool, and add to the rest, and freeze ; or make a custard of one quart
cream, yolks of six eggs and three and a half teacups sugar, (reserving
six tablespoons, two lor preparing the zest, as in Saratoga Ice-cream,
and four to mix with the juice, obtained as directed, of three lemons
and one small orange ;^ let boiL strain, cool and freeze : To grated
rind of two lemons✪ Lemon Ice-cream, being careful not to grate any of white pith, as
it is bitter, add the prepared juice, let stand an hour or two, strain and
add with pint cream, whipped, and the well beaten whites, to the cus-
tard when half frozen ; or make as above, omitting juice and rind
and flavor with tablespoon lemon extract.
Macaroon Ic^-^yream. — One and one-half pints cream, half tea-
cup dry n\^aroons, grated and sifted, teacup wnite sugar, yellow rind
of one orange, grated, and the juice of two✪ Macaroon Ice-cream. Whip cream, add sugar,
freeze, and when half frozen add macaroons and the orange juice and
rind ; or to any half frozen preparation, in proportion of teacup
or half pound sugar to each quart cream or milk, add the sifted
macaroons and if almond macaroons add six drops extract almond
to same. For Macaroon Caramel, first roast macaroons to a yellow
brown and add a few drops caramel, and for Triple Ice-cream,
make as above and add tablespoon eacn sponge cake, macaroon and
meringue crumbs, prepared by grating and sifting when dry. Flavor
with teaspoon ana a half nectarine extract ^ Serve in the little
cases, first placing them in the ^^cave" as described.
New York Ice-cream. — Boil (juart thin cream, with teacup
and a half sugar and a vanilla bean m it. Beat yolks of twelve eggs✪ New York Ice-cream
li^ht and pour the boiling cream to them. Set on fire again for a
minute. ^ This yellow custard will^ not become
frothy, rich andfl ght in the freezer if cooked too
much} and should be taken ofl* and strained as
soon as slightly thickened. Freeze as directed.
Mold in a rouna mold with a chocolate cream for center layer and.
a lemon cream above* This is very delicious.
358 ICES ANr ICE-CREAM
Orange Ice-cream.-^ook two quarts cream and two teacups
flugar. cool, strain and freeze. Prepare juice of one dozen oranges
and onf iemon as in Saratoga Ice-cream, add grated rind of two
oranges, and cook to a syrup with one and one-third teacups sugar,
strain, cool and mix with cream when half frozen. Stravyberry
Ice-cream is made as above, first preparing one quart juice from
two or three quarts hemes, by ma&hmg through the wire sieve, add-
inecto pu'p in sieve when juice ceases to run, two-thirds teacup sugar
(this is ID addition to quantity given for ice-cream), let stand an
hour, mash; strain and add to first juice, then cook to a syrup and
finish i'l above A teaspoon or two orange juice added with the
svrup makeg a delicious flavor. Raspberry Icecream is made as
the Strawberry using the Cuthbert variety. For Riced Orange leer
cream^ wash and parboil eight or nine tablespoons best rice, put
in custard kettle with quart milk and pint
cream, teacup and a half sugar and a pinch
salt ; cook till grains are almost dissolved ; when
done, stir in yolks of six eggs and two✪ Orange Ice-Cream
Page 300 · 5 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
Lemon Ice-cream, — To two quarts sour cream that has soured quickly, take one of sweet cream, pound and a half sugar, the juice and rind of one lemon ; cut the rind thin, and steep it ten or fifteen minutes in half a pint of the sweet cream over boiling water ; strain, cool, and add to the rest, and freeze ; or make a custard of one quart cream, yolks of six eggs and three and a half teacups sugar, (reserving six tablespoons, two lor preparing the zest, as in Saratoga Ice-cream, and four to mix with the juice, obtained as directed, of three lemons and one small orange ;^ let boiL strain, cool and freeze : To grated rind of two lemons, being careful not to grate any of white pith, as it is bitter, add the prepared juice, let stand an hour or two, strain and add with pint cream, whipped, and the well beaten whites, to the custard when half frozen ; or make as above, omitting juice and rind and flavor with tablespoon lemon extract.
Macaroon Ic^-^yream. — One and one-half pints cream, half teacup dry n\^aroons, grated and sifted, teacup wnite sugar, yellow rind of one orange, grated, and the juice of two. Whip cream, add sugar, freeze, and when half frozen add macaroons and the orange juice and rind ; or to any half frozen preparation, in proportion of teacup or half pound sugar to each quart cream or milk, add the sifted macaroons and if almond macaroons add six drops extract almond to same. For Macaroon Caramel, first roast macaroons to a yellow brown and add a few drops caramel, and for Triple Ice-cream, make as above and add tablespoon eacn sponge cake, macaroon and meringue crumbs, prepared by grating and sifting when dry. Flavor with teaspoon and a half nectarine extract ^ Serve in the little cases, first placing them in the ^^cave" as described.
New York Ice-cream. — Boil quart thin cream, with teacup and a half sugar and a vanilla bean m it. Beat yolks of twelve eggs light and pour the boiling cream to them. Set on fire again for a minute. ^ This yellow custard will not become frothy, rich andfl ght in the freezer if cooked too much} and should be taken ofl* and strained as soon as slightly thickened. Freeze as directed. Mold in a rouna mold with a chocolate cream for center layer and. a lemon cream above* This is very delicious.
Orange Ice-cream. — Cook two quarts cream and two teacups flugar. cool, strain and freeze. Prepare juice of one dozen oranges and onf iemon as in Saratoga Ice-cream, add grated rind of two oranges, and cook to a syrup with one and one-third teacups sugar, strain, cool and mix with cream when half frozen. Strawberry Ice-cream is made as above, first preparing one quart juice from two or three quarts hemes, by mashing through the wire sieve, adding to pulp in sieve when juice ceases to run, two-thirds teacup sugar (this is ID addition to quantity given for ice-cream), let stand an hour, mash; strain and add to first juice, then cook to a syrup and finish i'l above A teaspoon or two orange juice added with the syrup makes a delicious flavor. Raspberry Icecream is made as the Strawberry using the Cuthbert variety. For Riced Orange Ice-cream, wash and parboil eight or nine tablespoons best rice, put in custard kettle with quart milk and pint cream, teacup and a half sugar and a pinch salt ; cook till grains are almost dissolved ; when done, stir in yolks of six eggs and two
Records on this page
Lemon Ice-creamOrange Ice-creamMacaroon Ice-creamNew York Ice-creamOrange Ice-Cream