Liqueur Ices. — These are made by adding two
wineglassfuls or more of any good hqueur to taste,
to a pint of rich custard or whipped cream, finishing
in the usual way. A more economical form is to
use a gill of liqueur syrup to the pint of custard,
which must, however, not be quite so sweet as usual
on account of the syrup.
Marmalade Cream Ice. — This is a nice and rather
uncommon ice, and is, moreover, an economical one.
To a pint of ordinary custard add a gill of orange
or lemon mannalade, together with a dessertspoonful
each of orange and lemon juice, and freeze.
Mulberry Cream Ice. — Crush one pound of
mulberries in a mortar with 6oz. to 8oz. of sugar,
the juice of a lemon, and a few drops of carmine;
mix with a pint of cream or custard, and finish as
before. This can also be made with mulberry syrup,
adding four good tablespoonfuls of the syrup to half
a pint of custard, or whipped cream to taste.
Neapolitan Ices. — These are simply two or more
kinds of ice, first frozen to a stiff batter, and then
arranged in layers in a square, brick-shaped mould
made for the purpose, which is then set in the
ice cave for two hours or so, turned out, and served,
sliced down (so as to show the stripes of colour),
either in a circle or in little lace papers.
Nut Cream Ices. — For this have either a rich
custard or the angel ice previously given, and freeze
28
ICES.
to a stiff batter ; then stir into it from 2oz. to foz. of
shelled, blanched, and chopped nuts of any kind,
almonds, walnuts, filberts, cocoanuts, or pistachio,
as you please. If yon brown the almonds after
shredding them, they are a delicious addition to
caramel ice, which should, however, be flavoured with
a little almond essence. A very good imitation of
pistachio nut ice can be made with almonds, if stirred
into a rich custard, coloured a faint green with
vegetable greening, and flavoured with orange flower
water, and a very little almond essence.
Orange Cream Ice. — The simplest way to make this
is like the lemon cream previously given, only allow-
ing one lemon (peel and juice) to every six oranges.
Orange (Tangerine) Cream Ice.— Eub off the rinds of
some six or eight nice fresh Tangerine (or Mandarine)
oranges on to 6oz. of loaf sugar, and stir it into a
pint of single cream✪ Ginger Cream Ice just brought to the boil ; then
when this is cool add the juice of the oranges and a
little extra sugar if needed, and freeze in the usual
Avay, adding about three-quarters of a pint of stiffly
whipped cream and a liqueur- glassful of cura9oa
liqueur or syrup (or better still Mandarine liqueur),
and finish freezing. Ordinary oranges can be treated
in the same way, but are, of course, not as delicate as
the Tangerines.
Orange (Flower -water) Cream Ice. — To a pint of
single cream add 3oz. caster sugar, a gill of orange-
flower water, a teasjjoonful of vanilla essence and a
spoonful or two of maraschino, partly freeze this,
then stir into it crystallized rose and orange-flowers,
about loz. of each, and serve.
PLAIN ICES, CPE AM AND WATER. 29
Page 12 · 4 recipe records on this page
Presented as published in 1902. 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
Liqueur Ices. — These are made by adding two wineglassfuls or more of any good liqueur to taste, to a pint of rich custard or whipped cream, finishing in the usual way. A more economical form is to use a gill of liqueur syrup to the pint of custard, which must, however, not be quite so sweet as usual on account of the syrup.
Marmalade Cream Ice. — This is a nice and rather uncommon ice, and is, moreover, an economical one. To a pint of ordinary custard add a gill of orange or lemon marmalade, together with a dessertspoonful each of orange and lemon juice, and freeze.
Mulberry Cream Ice. — Crush one pound of mulberries in a mortar with 6oz. to 8oz. of sugar, the juice of a lemon, and a few drops of carmine; mix with a pint of cream or custard, and finish as before. This can also be made with mulberry syrup, adding four good tablespoonfuls of the syrup to half a pint of custard, or whipped cream to taste.
Neapolitan Ices. — These are simply two or more kinds of ice, first frozen to a stiff batter, and then arranged in layers in a square, brick-shaped mould made for the purpose, which is then set in the ice cave for two hours or so, turned out, and served, sliced down (so as to show the stripes of colour), either in a circle or in little lace papers.
Nut Cream Ices. — For this have either a rich custard or the angel ice previously given, and freeze
to a stiff batter ; then stir into it from 2oz. to 4oz. of shelled, blanched, and chopped nuts of any kind, almonds, walnuts, filberts, cocoanuts, or pistachio, as you please. If yon brown the almonds after shredding them, they are a delicious addition to caramel ice, which should, however, be flavoured with a little almond essence. A very good imitation of pistachio nut ice can be made with almonds, if stirred into a rich custard, coloured a faint green with vegetable greening, and flavoured with orange flower water, and a very little almond essence.
Orange Cream Ice. — The simplest way to make this is like the lemon cream previously given, only allowing one lemon (peel and juice) to every six oranges.
Orange (Tangerine) Cream Ice.— Eub off the rinds of some six or eight nice fresh Tangerine (or Mandarine) oranges on to 6oz. of loaf sugar, and stir it into a pint of single cream just brought to the boil ; then when this is cool add the juice of the oranges and a little extra sugar if needed, and freeze in the usual way, adding about three-quarters of a pint of stiffly whipped cream and a liqueur- glassful of curaçoa liqueur or syrup (or better still Mandarine liqueur), and finish freezing. Ordinary oranges can be treated in the same way, but are, of course, not as delicate as the Tangerines.
Orange (Flower -water) Cream Ice. — To a pint of single cream add 3oz. caster sugar, a gill of orangeflower water, a teaspoonful of vanilla essence and a spoonful or two of maraschino, partly freeze this, then stir into it crystallized rose and orange-flowers, about loz. of each, and serve.
Records on this page
Pineapple Cream IceGinger Cream IceLemon Cream IceMarmalade Cream Ice