Transfer the custard to a bowl and allow it to cool.
In the meantime place the strawberries into a hair sieve,
sprinkle over them a little sugar and then rub them
through the sieve with the back of a wooden, spoon.
When this is done add the sugar to the syrup so formed
and when the custard has become quite cold, stir the fruit
mixture into it. Add the cream and stirring this well
through the custard, pour all into a freezer, and freeze
until quite solid, stirring the cream down from the sides
from time to time, to keep it smooth while freezing unless
the freezer be arranged to do this while being turned.
NOTK, — In mixing rock salt with the ice to be used for freezing
creams, etc. great care should be taken that not even a drop of salted
water falls into the freezer itself, as the smallest quantity of salt inside
will make the cream most difficult to freeze, and when frozen, cause it
to melt quickly.
Vanilla loe Oream. — One quart of cream, three
pints of milk, one pound of sugar, eight eggs, four tea-
spoonfuls oc essence of vanil✪ Vanilla Ice Creamla.
Beat the eggs until very light, and heating the milk,
pour it over them, stirring both well together.
Place the eggs and milk in a bright saucepan, and stir
(174 ^^^^* CKEAMS AND fELLIES.
them over the fire until the eggs begin to thicken, not
however allowing the mixture to boil,
Pour the mixture into a large bowl, and when it
becomes quite cool add to it the cream, vanilla, and
sugar; when these are thor«ughly stirred together, pour
the custard into the freezer and freeze it moderately hard,
remembering to stir the cream down from the sides oc*
casionally while it is being frozen, if the freezer be not
arranged so as to make this unnecessary.
Notes. — ^All fruit creams maybe made after the method here given
for strawberry ice>cream, and all flavoring essences may be used as
the vanilla is used in the above, which constitutes the only difference
existing between the various creams made from extracts or essences.
A delicious cream called Lalla Rookh, is made by the simple ad-
dition of a small quantity of fine rum to each service of vanilla ice^
cream, which must be stirred in as the cream is eaten, and the amount
of which may be regulated by .the taste.
Orange Oream. — One-half ounce of gelatine, one
gill of cold water, one-quarter pound of cut loaf sugar,
one gill of milk, yolks of three eggs, one-half pint of
double cream, four oranges, two lemons✪ Orange Cream.
First soak the gelatine in cold water for ten minutes,
then taking the lumps of sugar rub them over the rinds
of the oranges and lemons in order that the sugar may
become impregnated with the flavor. Squeeze over the
flavored lumps of sugar then the juice of the oranges
and lemons, pour upon them the milk, and stir all over
the fire until the sugar melts, exercising the greatest
care that the milk does not boil during the time, as boil-
ing will cause it to curdle and spoil the cream.
Place the yolks of eggs into a large bowl, pour over
them the prepared milk and stir all together j^when the
CHARLO TTE RUSSB. 1 75
whole must be put into a saucepan and placed over the
fire for two minutes to remove the raw taste of the eggs,
and this being done the cream should be again turned
into the bowl and left to cool.
Now whip the double cream to a stiff froth, mix it
lightly into the bowl when its contents have cooled, melt
the soaked gelatine over the fire, not allowing it to boil
in the process, add it also to the preparation in the bowl,
and stir all together ; continue to stir the cream occa*-
sionally until the gelatine in it blends with the other in*
gredients and begins to firm, otherwise it will sink to the
bottom directly, and reunite in one firm mass as it cools.
Prepare a mould by dipping it into cold water to pre-
vent sticking, and pouring the cream into this, set it away
in a dry cool place to harden and set into form.
Page 77 · 3 recipe records on this page
Presented as published in 1880. 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
Transfer the custard to a bowl and allow it to cool. In the meantime place the strawberries into a hair sieve, sprinkle over them a little sugar and then rub them through the sieve with the back of a wooden spoon. When this is done add the sugar to the syrup so formed and when the custard has become quite cold, stir the fruit mixture into it. Add the cream and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing unless the freezer be arranged to do this while being turned.
NOTE, — In mixing rock salt with the ice to be used for freezing creams, etc. great care should be taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most difficult to freeze, and when frozen, cause it to melt quickly.
Vanilla Ice Cream. — One quart of cream, three pints of milk, one pound of sugar, eight eggs, four teaspoonfuls of essence of vanilla.
Beat the eggs until very light, and heating the milk, pour it over them, stirring both well together.
Place the eggs and milk in a bright saucepan, and stir
[illustration: (174) CREAMS AND JELLIES]
them over the fire until the eggs begin to thicken, not however allowing the mixture to boil.
Pour the mixture into a large bowl, and when it becomes quite cool add to it the cream, vanilla, and sugar; when these are thoroughly stirred together, pour the custard into the freezer and freeze it moderately hard, remembering to stir the cream down from the sides occasionally while it is being frozen, if the freezer be not arranged so as to make this unnecessary.
Notes. — ^All fruit creams maybe made after the method here given for strawberry ice cream, and all flavoring essences may be used as the vanilla is used in the above, which constitutes the only difference existing between the various creams made from extracts or essences.
A delicious cream called Lalla Rookh, is made by the simple addition of a small quantity of fine rum to each service of vanilla ice cream, which must be stirred in as the cream is eaten, and the amount of which may be regulated by .the taste.
Orange Cream. — One-half ounce of gelatine, one gill of cold water, one-quarter pound of cut loaf sugar, one gill of milk, yolks of three eggs, one-half pint of double cream, four oranges, two lemons.
First soak the gelatine in cold water for ten minutes, then taking the lumps of sugar rub them over the rinds of the oranges and lemons in order that the sugar may become impregnated with the flavor. Squeeze over the flavored lumps of sugar then the juice of the oranges and lemons, pour upon them the milk, and stir all over the fire until the sugar melts, exercising the greatest care that the milk does not boil during the time, as boiling will cause it to curdle and spoil the cream.
Place the yolks of eggs into a large bowl, pour over them the prepared milk and stir all together when the
CHARLOTTE RUSSE. 1 75
whole must be put into a saucepan and placed over the fire for two minutes to remove the raw taste of the eggs, and this being done the cream should be again turned into the bowl and left to cool.
Now whip the double cream to a stiff froth, mix it lightly into the bowl when its contents have cooled, melt the soaked gelatine over the fire, not allowing it to boil in the process, add it also to the preparation in the bowl, and stir all together ; continue to stir the cream occasionally until the gelatine in it blends with the other ingredients and begins to firm, otherwise it will sink to the bottom directly, and reunite in one firm mass as it cools.
Prepare a mould by dipping it into cold water to prevent sticking, and pouring the cream into this, set it away in a dry cool place to harden and set into form.
Records on this page
Vanilla Ice CreamOrange CreamRice Cream