Take a middling white yam, and either boil or roast
it ; then pare off the skin, and pound it very fine with
three-quarters of a pound of butter, half a pound of sugar,
a little mace, cinnamon, and twelve eofcfs, leaving out half
the whites ; beat them with a little rose-water. You may
put in a little citron cut small if you like it, and bake it
nicely.
115. Yaourt.
Place some milk in a bowl, and allow it to stand for a
day or tAvo until slightly sour ; put in a few drops of
essence of bitter almonds and some rennet; leave it to
turn quite sour and to thicken, and then serve with j)lenty
of sugar. As I have said in my chat on the Greek cuisine
(p. 2), this is a similar dish to our Devonshire junket.
445
SECTION XV.— ICES AND DRINKS.
1. Vanilla Cream Ice.
Put the yolks of twelve eggs in a stew-pan, witli half a
pound of sugar, beaten well together with a wooden spoon ;
in another stew-pan have a quart of milk, and when boiling
throw in two sticks of vanilla ; take this from the fire, place
on the lid and let remain until partly cold ; then pour it over
the eggs and sugar in the other stew-pan, mix well and
place over the fire ; keep stirring until it thickens and
adheres to the back of the spoon ; now pass it through a
tammy into a basin, and leave it until cold. Then have
read}^ a pewter freezing-pot in the ice-pail, well surrounded
with ice and salt ; put the above preparation into it,
place on the lid, which must fit rather tightly, and commence
twisting the pot round rather sharply, keeping it turning
for about ten minutes, when take off the lid, and with your
spatula clear the sides of the interior of the pot. Place
the lid on again, turn the pot ten minutes longer, again
clear the sides, and beat the whole together until smooth,
it being now about half frozen. Then add a pint and a
half of cream, well whipped. Beat the whole together, place
the lid on the top, keep twisting it round for a quarter of
an hour, clear well from the sides, beat again well together,
proceeding thus until the whole is frozen into a stiff but
smooth and mellow surface. Should 3'ou require to keep
it some time before serving, pour out of the pail the water
which has run from the ice and add more ice and salt.
Work up smoothly with your spatula before serving.
446 THE THOROUGH GOOD COOK.
2. Lemon-Water Ice.
Put in a vessel half a pound of powdered sugar, with
one quart of cold water, grate in the rind of a large lemon,
or of two small ones, squeezing in the juice of three good-
sized ones, or of four if small, and with your spatula beat
well together for five minutes. Have a syrup-weigher, place
it ifi the centre of the preparation, and if it be twenty-one
degrees it is correct, if not, add a little more powdered sugar ;
remove the Aveigher, mix a little more, and then strain through
a sieve into the freezer, putting on the cover, and proceed
to freeze it precisely as for vanilla cream ice (No. 1), serving it
in the same way.
3. Lemon Cream Ice. ✪ Vanilla Cream Ice
Page 234 · 3 recipe records on this page
Presented as published in 1895. 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
Take a middling white yam, and either boil or roast it ; then pare off the skin, and pound it very fine with three-quarters of a pound of butter, half a pound of sugar, a little mace, cinnamon, and twelve eggs, leaving out half the whites ; beat them with a little rose-water. You may put in a little citron cut small if you like it, and bake it nicely.
115. Yaourt.
Place some milk in a bowl, and allow it to stand for a day or two until slightly sour ; put in a few drops of essence of bitter almonds and some rennet; leave it to turn quite sour and to thicken, and then serve with j)lenty of sugar. As I have said in my chat on the Greek cuisine (p. 2), this is a similar dish to our Devonshire junket.
SECTION XV.— ICES AND DRINKS.
1. Vanilla Cream Ice.
Put the yolks of twelve eggs in a stew-pan, witli half a pound of sugar, beaten well together with a wooden spoon ; in another stew-pan have a quart of milk, and when boiling throw in two sticks of vanilla ; take this from the fire, place on the lid and let remain until partly cold ; then pour it over the eggs and sugar in the other stew-pan, mix well and place over the fire ; keep stirring until it thickens and adheres to the back of the spoon ; now pass it through a tammy into a basin, and leave it until cold. Then have ready a pewter freezing-pot in the ice-pail, well surrounded with ice and salt ; put the above preparation into it, place on the lid, which must fit rather tightly, and commence twisting the pot round rather sharply, keeping it turning for about ten minutes, when take off the lid, and with your spatula clear the sides of the interior of the pot. Place the lid on again, turn the pot ten minutes longer, again clear the sides, and beat the whole together until smooth, it being now about half frozen. Then add a pint and a half of cream, well whipped. Beat the whole together, place the lid on the top, keep twisting it round for a quarter of an hour, clear well from the sides, beat again well together, proceeding thus until the whole is frozen into a stiff but smooth and mellow surface. Should you require to keep it some time before serving, pour out of the pail the water which has run from the ice and add more ice and salt. Work up smoothly with your spatula before serving.
2. Lemon-Water Ice.
Put in a vessel half a pound of powdered sugar, with one quart of cold water, grate in the rind of a large lemon, or of two small ones, squeezing in the juice of three goodsized ones, or of four if small, and with your spatula beat well together for five minutes. Have a syrup-weigher, place it ifi the centre of the preparation, and if it be twenty-one degrees it is correct, if not, add a little more powdered sugar ; remove the weigher, mix a little more, and then strain through a sieve into the freezer, putting on the cover, and proceed to freeze it precisely as for vanilla cream ice (No. 1), serving it in the same way.
3. Lemon Cream Ice.
Records on this page
Vanilla Cream IceLemon-Water IceLemon Cream Ice