Put in a vessel, cover with cold water, and let them soak for fully one
hour. Drain thoroughly through a sieve, and pound them well in a
mortar, adding, little by little, a gill of cold water, and continue pounding
for ten minutes. Now remove to a vessel and add two gills of lukewarm
water, and mix together with the spatula for two minutes. Spread a
large napkin over another vessel, pour on the above preparation, lift up
the four corners, and holding it with the left hand, squeeze the liquid
through with the right. Lay this almond milk aside for further use. Put
into a saucepan two gills of cold water, half an ounce of gelatine, a piece
of vanilla-bean two inches long and split in two, and four ounces of
powdered sugar. Mix well with the spatula for two minutes; remove the
spatula, put on the lid, and let infuse for thirty minutes. Then place the
saucepan on the hot stove, and stir gently from the bottom, allowing it to
boil slowly for four minutes. Remove it from the fire, and let the pan
rest on the table for three minutes. Pour in the almond milk, mix again
for two minutes, using the spatula, and strain the whole through a fine
sieve into another vessel. Have a three-pint, channeled blanc-manger
mold; put some broken ice at the bottom of a pail, place the mold on it,
arranging more broken ice around the sides, so that the mold be entirely
sunk in the ice as far up as the edge. Stir the preparation for one minute,
then pour it into the mold, cover the pail with a napkin, and leave it to
congeal for one hour. Take up the mold carefully from the pail, wipe off
the ice with a towel, and have ready a cold dessert-dish with a folded nap-
kin over. Turn out the blanc-manger onto this; decorate the surface with
two ounces of candied cherries and one ounce of angelica✪ Blanc-manger à la Josephine Delmonico, and it is ready
for the table.
1271. Vanilla Ice-cream. — Boil in a saucepan one pint of milk with
half a vanilla-bean; put in a vessel half a pound of powdered sugar, and
six egg yolks, and with a spatula mix thoroughly for ten minutes; then
add it to the boiling milk, stirring for two minutes longer, and pour the
whole into a copper basin, placing it on a moderate stove to heat for five
minutes, stirring at the bottom continually with the spatula, and being
careful not to let it boil. Remove from off the fire, place it on a table, and
add immediately one pint of sweet cream✪ Vanilla Ice-cream, still mixing it for two minutes
more; let cool off for thirty minutes, then strain through a sieve into an
ice-cream freezer; put on the lid, and lay it in an ice-cream tub, filling the
freezer all round with broken ice, mixed slightly with rock-salt; then turn
the handle on the cover as briskly as possible for three minutes. Lift up
the lid, and with a wooden spoon detach the cream from all around the
freezer, and the bottom as well. Re-cover it, and turn the handle sharply
for three minutes more; uncover, and detach the cream the'same as before,
being careful that no ice or salt drops in. Put the lid on, and repeat the
same three times more. The ice-cream should by this time be quite firm,
so have a cold dessert-dish with a folded napkin, dress the ice-cream over,
and send to the table.
This same ice-cream can be formed into a single brick by having a
brick-shaped form, filling it with the cream, and pressing it down quickly
DESSERTS. 365
The table
1889Page 308 · 5 recipe records on this page
Presented as published in 1889. 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
Put in a vessel, cover with cold water, and let them soak for fully one hour. Drain thoroughly through a sieve, and pound them well in a mortar, adding, little by little, a gill of cold water, and continue pounding for ten minutes. Now remove to a vessel and add two gills of lukewarm water, and mix together with the spatula for two minutes. Spread a large napkin over another vessel, pour on the above preparation, lift up the four corners, and holding it with the left hand, squeeze the liquid through with the right. Lay this almond milk aside for further use. Put into a saucepan two gills of cold water, half an ounce of gelatine, a piece of vanilla-bean two inches long and split in two, and four ounces of powdered sugar. Mix well with the spatula for two minutes; remove the spatula, put on the lid, and let infuse for thirty minutes. Then place the saucepan on the hot stove, and stir gently from the bottom, allowing it to boil slowly for four minutes. Remove it from the fire, and let the pan rest on the table for three minutes. Pour in the almond milk, mix again for two minutes, using the spatula, and strain the whole through a fine sieve into another vessel. Have a three-pint, channeled blanc-manger mold; put some broken ice at the bottom of a pail, place the mold on it, arranging more broken ice around the sides, so that the mold be entirely sunk in the ice as far up as the edge. Stir the preparation for one minute, then pour it into the mold, cover the pail with a napkin, and leave it to congeal for one hour. Take up the mold carefully from the pail, wipe off the ice with a towel, and have ready a cold dessert-dish with a folded napkin over. Turn out the blanc-manger onto this; decorate the surface with two ounces of candied cherries and one ounce of angelica, and it is ready for the table.
1271. Vanilla Ice-cream. — Boil in a saucepan one pint of milk with half a vanilla-bean; put in a vessel half a pound of powdered sugar, and six egg yolks, and with a spatula mix thoroughly for ten minutes; then add it to the boiling milk, stirring for two minutes longer, and pour the whole into a copper basin, placing it on a moderate stove to heat for five minutes, stirring at the bottom continually with the spatula, and being careful not to let it boil. Remove from off the fire, place it on a table, and add immediately one pint of sweet cream, still mixing it for two minutes more; let cool off for thirty minutes, then strain through a sieve into an ice-cream freezer; put on the lid, and lay it in an ice-cream tub, filling the freezer all round with broken ice, mixed slightly with rock-salt; then turn the handle on the cover as briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the cream from all around the freezer, and the bottom as well. Re-cover it, and turn the handle sharply for three minutes more; uncover, and detach the cream the'same as before, being careful that no ice or salt drops in. Put the lid on, and repeat the same three times more. The ice-cream should by this time be quite firm, so have a cold dessert-dish with a folded napkin, dress the ice-cream over, and send to the table.
This same ice-cream can be formed into a single brick by having a brick-shaped form, filling it with the cream, and pressing it down quickly
Records on this page
Blanc-manger à la Josephine DelmonicoVanilla Ice-creamChocolate Ice-creamStrawberry Ice-creamCoffee Ice-cream