Orange Ice. — Make as above, using nine oranges and one lemon ;
when frozen fill in the orange fruit cases and place in Ice-cream
Cave for three or four hours, and it is then made more delicious by
covering the ice in each case with a meringue and browning quickly
with a red hot salamander, serving iihmediately. The orange pulp
taken from cases can be used in ootaining juice. Or make a tnicK
syrup by boiling two teacups sugar with teacup water ; divide thre&
of the oranges, after peeling, by the natural divisions, and drop the'
pieces into the boiling syrup, first extracting the seeds ; srate the
yellow zest of the remaining three oranges into a bowl ana squeeze
m the juice ; then pour the syrup from the scalded slices into the
bowl, and keep the slices on ice, to be added last. Add ouart water
and juice of a small lemon to syrup, strain and freeze. When partly
frozen whip four whites firm, stir them in and beat up the ice till it
looks like cream ; cover closely and pack with more ice and salt, and
when done mix in gently the orange slices, without breaking them«
Serve in ice-cups, {passes or saucers. Raspberry and Strawberry
Ice can be made as above, using with the lemon juice, a little orange
juice also in the strawberry.
Peach Ice. — ^Make a syrup or not as liked, in proportion as
given in directions and add one can or twelve fresh peaches well
mashed. When frozen add beaten whites of three eggs and finish as
directed. Or, peel and quarter the fresh peaches, add syrup, and put
at once in mold, having first placed some of the slices or peaches
in bottom of mold ; cover, bind and pack for five or six hours : cream
and sugar may be used instead of tne syrup, making Peaches ana
Cream Ice* Whipping the creaiH is an addition.
24 *
370 ICES AND ICE-CBEAM.
Pine-apple Ice. — Bruise a half pound fresh pine-apple in a
mortar, add juice of one lemon, half pint water, pint clarined syrup,
strain and fr^ze, adding the meringue when half frozen if wished.
For Tutti Frutti Ice,, place a layer of Lemon or ahove ice in a
Brick mold, making it quarter full, and place in ice and salt ; then
mix an equal portion each candied apricots, cherries, strawberries
or any frmts wished, and blanched almond or pistachio nuts, pre-
parea as in Cabinet Ice-cream, in all about a pound of mixture, with
a quart of Strawberry or Orange Ice, and add to mold till three-
fourths full ; smooth and add of first ice. Lemon or Pine-apple, till
full to overflowing. Bind and pack as directed for three or four
hours. Preserved fruits may be used, prepared as in ice-cream
directions, and a little preserved ginger or angelica root is a choice
addition. Use other ices also, according to different tastes.
Snow /<?«.— Add quarter pound sugar to half pint cream, and
flavor highly with vanilla or lemon ; if lemon juice is used, more
BUgar will be required. Stir in newly-fallen snow until thick as ice-
cream, and any kind of fruit juice may be used instead of cream.
In either case the snow must not be added until just before serving.
Strawherrj/ Ice.^-Vice sound. fruit should be obtained, stems
removed, and the berries gently wiped perfectly clean and dry; then
put into a dish, and place pulverized sugar over them, stirring with
a wooden spoon until fruit is slightly mashed. Rub pint pulp with
gill and a half juice through wire sieve, add pint clarined syrup ✪ Strawberry Ice
Page 311 · 4 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
Orange Ice. — Make as above, using nine oranges and one lemon ; when frozen fill in the orange fruit cases and place in Ice-cream Cave for three or four hours, and it is then made more delicious by covering the ice in each case with a meringue and browning quickly with a red hot salamander, serving immediately. The orange pulp taken from cases can be used in obtaining juice. Or make a tnicK syrup by boiling two teacups sugar with teacup water ; divide three of the oranges, after peeling, by the natural divisions, and drop the pieces into the boiling syrup, first extracting the seeds ; grate the yellow zest of the remaining three oranges into a bowl ana squeeze m the juice ; then pour the syrup from the scalded slices into the bowl, and keep the slices on ice, to be added last. Add ouart water and juice of a small lemon to syrup, strain and freeze. When partly frozen whip four whites firm, stir them in and beat up the ice till it looks like cream ; cover closely and pack with more ice and salt, and when done mix in gently the orange slices, without breaking them. Serve in ice-cups, {passes or saucers. Raspberry and Strawberry Ice can be made as above, using with the lemon juice, a little orange juice also in the strawberry.
Peach Ice. — Make a syrup or not as liked, in proportion as given in directions and add one can or twelve fresh peaches well mashed. When frozen add beaten whites of three eggs and finish as directed. Or, peel and quarter the fresh peaches, add syrup, and put at once in mold, having first placed some of the slices or peaches in bottom of mold ; cover, bind and pack for five or six hours : cream and sugar may be used instead of the syrup, making Peaches ana Cream Ice* Whipping the cream is an addition. 24 *
Pine-apple Ice. — Bruise a half pound fresh pine-apple in a mortar, add juice of one lemon, half pint water, pint clarined syrup, strain and freeze, adding the meringue when half frozen if wished. For Tutti Frutti Ice, place a layer of Lemon or above ice in a Brick mold, making it quarter full, and place in ice and salt ; then mix an equal portion each candied apricots, cherries, strawberries or any fruits wished, and blanched almond or pistachio nuts, preparea as in Cabinet Ice-cream, in all about a pound of mixture, with a quart of Strawberry or Orange Ice, and add to mold till three-fourths full ; smooth and add of first ice. Lemon or Pine-apple, till full to overflowing. Bind and pack as directed for three or four hours. Preserved fruits may be used, prepared as in ice-cream directions, and a little preserved ginger or angelica root is a choice addition. Use other ices also, according to different tastes.
Snow Ice. — Add quarter pound sugar to half pint cream, and flavor highly with vanilla or lemon ; if lemon juice is used, more sugar will be required. Stir in newly-fallen snow until thick as icecream, and any kind of fruit juice may be used instead of cream. In either case the snow must not be added until just before serving.
Strawberry Ice. — Nice sound. fruit should be obtained, stems removed, and the berries gently wiped perfectly clean and dry; then put into a dish, and place pulverized sugar over them, stirring with a wooden spoon until fruit is slightly mashed. Rub pint pulp with gill and a half juice through wire sieve, add pint clarined syrup
Records on this page
Strawberry IceOrange IcePeach IcePineapple Ice