prepare some almond milk by pounding together
some sweet Jordan almonds with a very few bitter
ones, say 4oz. of sweet to one {not loz.) bitter one,
and pour on to this half a pint of boiling milk, cover
the basin, and allow it to infuse for half an hour,
then wring or tammy it through a cloth ; this is
pure almond milk; mix this with an equal quantity
of the light syrup, and freeze as before. A very few
drops of vanilla, lemon, or other essence✪ Granito all’ Orciata may be
added to this ice to flavour it to taste. In Italy,
half almonds and half melon seeds are used in the
making of it, which gives it a peculiar and delicate
flavour. These are the original graniti ; but nowa-
days, as said above, almost any water ice is prepared
in this way and served as a granito, if liked ; though
in Italy, at all events, spirit seldom, if ever, enters
into their composition. The one exception is
Granito an Champagne (and this really is a French
version). — For this mix a pint of the light syrup with
a bottle of champagne✪ Granito an Champagne, and freeze as before; re-
membering always that it is the reduced quantity of
salt in the freezing mixture, and the irregular
freezing that gives it its character.
Granito an Cafe (a very favourite one) is made by
adding half a pint of syrup to a pint of strong black
coffee, flavouring it to taste with a very little maras-
chino or cogna✪ Granito an Cafec, and freezing.
Lemon Granito. — Make this by the recipe for lemon
water ice, only using a sugar syrup (28 degrees)✪ Lemon Granito
instead of plain sugar, and prepare it bji, the
directions given above.
Strawberry Granito a la Persane. — Stalk and
SOEBETS AND GRANITI.
55
crush one and a half pounds of strawberries, put
them in a basin with the juice of a lemon, and a tea-
spoonful of orange flower water, and pour on to them
one and a half pints of cold water. Let it all stand
for three hours, then wring it through a muslin
to extract every drop of juice, add to it a sugar
syrup made by boiling a pound of loaf sugar to half
a pint of water, strain into the freezer and freeze,
adding before finishing some whole fresh straw-
berrie✪ Strawberry Granito a la Persanes, marinaded in sugar and lemon juice.
The above directions show sufficiently how this
particular ice is made ; so it is easy to vary the kinds
to taste, using any water ice recipe, in accordance
with the foregoing directions. They make excellent
refreshments for tennis parties, &c., as the fact of
their being irregularly iced renders them easy to
make in any home-made icing machine or freezing
pot.
CHAPTEE IV.
MOULDED AND FANCY ICES.
Ices of all kinds can be moulded (especially if one
possesses an ice cave), and in this way fonn very
pretty entremets. The ice to be used must be first
frozen in the freezing tub till of the consistency
of stiff batter, then placed in the mould, which
should have been first washed in warm water, next
well rinsed in cold, and finally placed in the charged
ice cave to ensure its being thoroughly cold before
the ice is put into it. Do not fill the mould too
quickly, but put it in by spoonfuls, pressing it well
home so that it may take the impression of the
mould correctly, and have the edges sharp when
turned out. (To turn out, dip the mould in cold
water, wipe well, and turn out.) Especially must
this care be taken when the mould to be used is a
very ornate one, with flowers and fniit on the top ;
these latter being frequently arranged in differently
coloured and flavoure
Page 25 · 5 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
prepare some almond milk by pounding together some sweet Jordan almonds with a very few bitter ones, say 4oz. of sweet to one (not 1oz.) bitter one, and pour on to this half a pint of boiling milk, cover the basin, and allow it to infuse for half an hour, then wring or tammy it through a cloth ; this is pure almond milk; mix this with an equal quantity of the light syrup, and freeze as before. A very few drops of vanilla, lemon, or other essence may be added to this ice to flavour it to taste. In Italy, half almonds and half melon seeds are used in the making of it, which gives it a peculiar and delicate flavour. These are the original graniti ; but nowadays, as said above, almost any water ice is prepared in this way and served as a granito, if liked ; though in Italy, at all events, spirit seldom, if ever, enters into their composition. The one exception is
Granito an Champagne (and this really is a French version). — For this mix a pint of the light syrup with a bottle of champagne, and freeze as before; remembering always that it is the reduced quantity of salt in the freezing mixture, and the irregular freezing that gives it its character.
Granito an Cafe (a very favourite one) is made by adding half a pint of syrup to a pint of strong black coffee, flavouring it to taste with a very little maraschino or cognac, and freezing.
Lemon Granito. — Make this by the recipe for lemon water ice, only using a sugar syrup (28 degrees) instead of plain sugar, and prepare it by the directions given above.
Strawberry Granito a la Persane. — Stalk and
crush one and a half pounds of strawberries, put them in a basin with the juice of a lemon, and a teaspoonful of orange flower water, and pour on to them one and a half pints of cold water. Let it all stand for three hours, then wring it through a muslin to extract every drop of juice, add to it a sugar syrup made by boiling a pound of loaf sugar to half a pint of water, strain into the freezer and freeze, adding before finishing some whole fresh strawberries, marinaded in sugar and lemon juice.
The above directions show sufficiently how this particular ice is made ; so it is easy to vary the kinds to taste, using any water ice recipe, in accordance with the foregoing directions. They make excellent refreshments for tennis parties, &c., as the fact of their being irregularly iced renders them easy to make in any home-made icing machine or freezing pot.
CHAPTEE IV.
Ices of all kinds can be moulded (especially if one possesses an ice cave), and in this way fonn very pretty entremets. The ice to be used must be first frozen in the freezing tub till of the consistency of stiff batter, then placed in the mould, which should have been first washed in warm water, next well rinsed in cold, and finally placed in the charged ice cave to ensure its being thoroughly cold before the ice is put into it. Do not fill the mould too quickly, but put it in by spoonfuls, pressing it well home so that it may take the impression of the mould correctly, and have the edges sharp when turned out. (To turn out, dip the mould in cold water, wipe well, and turn out.) Especially must this care be taken when the mould to be used is a very ornate one, with flowers and fniit on the top ; these latter being frequently arranged in differently coloured and flavoure
Records on this page
Granito all’ OrciataGranito an ChampagneGranito an CafeLemon GranitoStrawberry Granito a la Persane