Take from six lemons the rind, as thin as possible, and
free Irom pith. Squeeze the juice of the lemons into a sugar-
pan, with half a pound of sugar and half a pint of water.
Place it upon the tire and reduce it to a rather thick syrup.
Have a pint and a half of milk upon the fire, into which,
when boiling, throw the rind of the lemons ; cover over, and
let remain till half cold. In another stew-pan have the yolks
of twelve eggs✪ Lemon Cream Ice (to which you have added an ounce of sugar),
with which mix the milk by degrees, and stir over the fire
until it adheres to the back of the spoon, when stir in the
syrup and pass through a tammy. When cold, freeze (see
No. 1), adding a pint of whipped cream Avhen half frozen.
4. Orange Cream Ice.
Proceed precisely as in the last, but using the rind and
juice of ten oranges instead of six lemons, as there directed.
ICES AND DBINKS. 447
5. Pineapple Cream Ice.
Procure a rather small pineapple, take off the rind (which
reserve), and cut the apple into pieces an inch in length and
about the thickness of a quill; place them in a sugar-pan
with half a pound of sugar and half a pint of water; set
upon the fire and reduce to a thickish syrup. Have ready
a pint and a half of milk on the fire, into which, when boil-
ing, throw the rind of the pineapple ; cover it over and let
it mfuse ten minutes. In another stewpan have the yolks
of twelve eggs✪ Orange Cream Ice, to which add the milk by degrees (previously
straining it); place it over the fire, keeping it stirred mitil
it adheres to the back of the spoon, when pass it through
a tammy into the basin, add the syrup and pineapple, and
freeze (see Xo. 1), addmg a pint and a half of whipped cream
when half-frozen.
6. Fromage de Creme a la Glace.
Take a pint of cream — thick, it must be — half a pint
of milk, the yolk of an egg beaten, and three-quarters of
a pound of sugar; let this boil up on the fire five or six
times, and take it off; add some vanilla in essence, and
put it in a mould; put the mould into a pail with ice
pounded at the bottom, and a good handful of salt✪ Fromage de Creme a la Glace and
saltpetre. Fill the pail to the top round the mould, mix
salt and saltpetre with it. When your fromage is iced and
ready, turn it out and serve immediately.
7. Almond Cream Ice.
Take six ounces of bitter almonds (sweet ones will not
do), blanch them, and pound them in a mortar, adding by
us THE THOEOUGU GOOD COOK.
degrees a little rose-water. Boil them gently in a pint of
cream till you tind tliat it is highly flavoured with them.
Then pour the cream into a bowl, stir in half a pound of
powdered loaf-sugar✪ Almond Cream Ice, cover it, and set it away to cool gradually.
When it is cold, strain it, and then stir it, gradually but
hard, into three j)ints of cream. Freeze it twice. It will
be found very nice.
8. Apricot Cream Ice. ✪ Apricot Cream Ice
Page 235 · 8 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 from six lemons the rind, as thin as possible, and free from pith. Squeeze the juice of the lemons into a sugarpan, with half a pound of sugar and half a pint of water. Place it upon the tire and reduce it to a rather thick syrup. Have a pint and a half of milk upon the fire, into which, when boiling, throw the rind of the lemons ; cover over, and let remain till half cold. In another stew-pan have the yolks of twelve eggs (to which you have added an ounce of sugar), with which mix the milk by degrees, and stir over the fire until it adheres to the back of the spoon, when stir in the syrup and pass through a tammy. When cold, freeze (see No. 1), adding a pint of whipped cream when half frozen.
4. Orange Cream Ice.
Proceed precisely as in the last, but using the rind and juice of ten oranges instead of six lemons, as there directed.
ICES AND DBINKS. 447
5. Pineapple Cream Ice.
Procure a rather small pineapple, take off the rind (which reserve), and cut the apple into pieces an inch in length and about the thickness of a quill; place them in a sugar-pan with half a pound of sugar and half a pint of water; set upon the fire and reduce to a thickish syrup. Have ready a pint and a half of milk on the fire, into which, when boiling, throw the rind of the pineapple ; cover it over and let it mfuse ten minutes. In another stewpan have the yolks of twelve eggs, to which add the milk by degrees (previously straining it); place it over the fire, keeping it stirred until it adheres to the back of the spoon, when pass it through a tammy into the basin, add the syrup and pineapple, and freeze (see Xo. 1), adding a pint and a half of whipped cream when half-frozen.
6. Fromage de Creme a la Glace.
Take a pint of cream — thick, it must be — half a pint of milk, the yolk of an egg beaten, and three-quarters of a pound of sugar; let this boil up on the fire five or six times, and take it off; add some vanilla in essence, and put it in a mould; put the mould into a pail with ice pounded at the bottom, and a good handful of salt and saltpetre. Fill the pail to the top round the mould, mix salt and saltpetre with it. When your fromage is iced and ready, turn it out and serve immediately.
7. Almond Cream Ice.
Take six ounces of bitter almonds (sweet ones will not do), blanch them, and pound them in a mortar, adding by
degrees a little rose-water. Boil them gently in a pint of cream till you tind tliat it is highly flavoured with them. Then pour the cream into a bowl, stir in half a pound of powdered loaf-sugar, cover it, and set it away to cool gradually. When it is cold, strain it, and then stir it, gradually but hard, into three j)ints of cream. Freeze it twice. It will be found very nice.
8. Apricot Cream Ice.
Records on this page
Vanilla Cream IceLemon Cream IceChocolate Cream IceOrange Cream IcePineapple Cream IceFromage de Creme a la GlaceAlmond Cream IceApricot Cream Ice