Garnish with
spun sugar around. Serve with a cold fruit sauce.
Pineapple Ice Cream ( Glace a V Ananas,) a la Anna Maria
One ripe pineapple, two and a half cups milk, one cup sugar,
two tablespoons brandy, two eggs, one and a half pints rich cream✪ Pineapple Ice Cream a la Ericsson Hammond.
How to Make It. Select a nice pineapple with a green top,
wash and wipe well, cut a cover off from the top about five inches
in length and four inches wide — according to size of the pineapple;
scoop out. Shred the best part of the pineapple in small pieces
and swTeeten with half cup sugar; grate the rest and press it through
a strainer. Put the milk on stove, add the yolks; stir to a souffle
with one tablespoon cornstarch and half cup sugar; add the
grated pineapple. Let stand until cold. When cold, add the
brandy and the whites of the eggs — unbeaten; last add the
cream. Pack in a freezer in ice and salt, [freeze until hard, take
off the cover, mix the shredded pineapple in with the ice
cream.
When ready to serve, fill with the ice cream the pineapple that
has been left on ice to get cold; decorate the top with whipped
cream and maraschino cherries. Place on a paper doily, garnish
with spun sugar. Tie a ribbon around the top. If the pineapple
should be too small, the platter can be garnished all around with
pyramids of the ice cream with a maraschino cherry on top of
each.
THE SWEDISH, FRENCH,
Coffee Ice Cream ( Glace au Cafe ) a la Mildred
Three cups coffee, two eggs, one and a half cups sugar, one pint
cream, two tablespoons brandy.
Put coffee on stove with half cup sugar. Stir yolks with half
cup sugar to a souffle, add one tablespoon cornstarch, add to the
boiled coffee, let stand to get cold, add half cup sugar, unbeaten
whites of two eggs, and the pint of cream. Put in a freezer and
freeze until hard. Put the ice cream in a melon mould, pack in ice
and salt and let freeze from one to one and a half hours.
Dip in warm water and turn out on a paper doily. Serve with
frozen whipped cream as a dessert for luncheon or dinner, with
fancy cakes.
Ice Cream (Glace) a l’Alaska
Three cups milk, two eggs, one and a half cups sugar, one pint
cream, two tablespoons brandy.
Put milk on stove with half cup sugar. Stir yolks and half cup
sugar to a souffle with one tablespoon cornstarch, add to the boiled
milk, let stand to get cold, add half cup sugar, brandy, unbeaten
whites of two eggs, and the pint of cream. Put in a freezer
and let freeze until stiff, then put in a melon mould, pack in ice and
salt, and let freeze for one hour.
When ready to serve turn out on a pie plate (packed in ice),
cover with a heavy meringue which is: whites of three eggs (beaten
up stiff), with three tablespoons sugar; sprinkle with sugar and
chopped almonds and brown in oven quickly for a few seconds.
Chocolate Ice Cream (Glace au Chocolat ) a la Ethel Bayes ✪ Chocolate Ice Cream (Glace au Chocolat)
Page 474 · 5 recipe records on this page
Presented as published in 1918. 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
Garnish with spun sugar around. Serve with a cold fruit sauce.
Pineapple Ice Cream ( Glace a V Ananas,) a la Anna Maria
One ripe pineapple, two and a half cups milk, one cup sugar, two tablespoons brandy, two eggs, one and a half pints rich cream.
How to Make It. Select a nice pineapple with a green top, wash and wipe well, cut a cover off from the top about five inches in length and four inches wide — according to size of the pineapple; scoop out. Shred the best part of the pineapple in small pieces and sweeten with half cup sugar; grate the rest and press it through a strainer. Put the milk on stove, add the yolks; stir to a souffle with one tablespoon cornstarch and half cup sugar; add the grated pineapple. Let stand until cold. When cold, add the brandy and the whites of the eggs — unbeaten; last add the cream. Pack in a freezer in ice and salt, freeze until hard, take off the cover, mix the shredded pineapple in with the ice cream.
When ready to serve, fill with the ice cream the pineapple that has been left on ice to get cold; decorate the top with whipped cream and maraschino cherries. Place on a paper doily, garnish with spun sugar. Tie a ribbon around the top. If the pineapple should be too small, the platter can be garnished all around with pyramids of the ice cream with a maraschino cherry on top of each.
Coffee Ice Cream ( Glace au Cafe ) a la Mildred
Three cups coffee, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy.
Put coffee on stove with half cup sugar. Stir yolks with half cup sugar to a souffle, add one tablespoon cornstarch, add to the boiled coffee, let stand to get cold, add half cup sugar, unbeaten whites of two eggs, and the pint of cream. Put in a freezer and freeze until hard. Put the ice cream in a melon mould, pack in ice and salt and let freeze from one to one and a half hours.
Dip in warm water and turn out on a paper doily. Serve with frozen whipped cream as a dessert for luncheon or dinner, with fancy cakes.
Ice Cream (Glace) a l’Alaska
Three cups milk, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy.
Put milk on stove with half cup sugar. Stir yolks and half cup sugar to a souffle with one tablespoon cornstarch, add to the boiled milk, let stand to get cold, add half cup sugar, brandy, unbeaten whites of two eggs, and the pint of cream. Put in a freezer and let freeze until stiff, then put in a melon mould, pack in ice and salt, and let freeze for one hour.
When ready to serve turn out on a pie plate (packed in ice), cover with a heavy meringue which is: whites of three eggs (beaten up stiff), with three tablespoons sugar; sprinkle with sugar and chopped almonds and brown in oven quickly for a few seconds.
Chocolate Ice Cream (Glace au Chocolat ) a la Ethel Bayes
Records on this page
Pineapple Ice Cream a la Ericsson HammondPineapple Ice Cream (Glace a V Ananas)Chocolate Ice Cream (Glace au Chocolat)Coffee Ice Cream (Glace au Cafe)Ice Cream (Glace) a l’Alaska