iivenient, extremely palatable, and distinctly more
■•noniical than the fresh fniit. The proportions
I half a pound of jam to the quart of cream, or
Btard, according to the richness you wish for ; but
Eream is used the jam should certainly be rubbed
I’ough a sieve, which for the commoner kinds is not
necessary ; the juice of a lemon and a few drops of
liilla should in every case be added to the jam.
inilla, by the way, brings out all fruit flavours
^st wonderfully, on condition naturally that the
liUa itself is not overdone.) It is well when
kking these ices, which one may almost call arti-
iil ices, to add a spoonful or two of whipped cream
ff-way through the freezing, as this adds both
icacy and lightness to the mixture. A very few
[ps of colouring may also be added, according to
fruit used ; but great care must be taken to keep
i very delicate, for nothing looks worse than
de and over- brilliant colouring. Ices made with
■leur, or liqueur or fruit syrups, require four full
•lespoonfuls (two liquid ounces) of the liqueur or
up to the half pint of cream or custard. It is
, if using actual liqueur, to make the ice with
' ded cream, adding a gfll or so of fresh whipped
^m at the last.
:b may be well to add that the various makes of
e.eur and fruit syrups vary considerably both in
mgth and flavour. The recipes in this book are
:n on the supposition that those of Mrs. A. B.
■••shaU’s make are used. The same observation
lies to the colourings.
llmond Cream Ice. — Blanch and pound 6oz. of
c 2
^0
ICES.
Jordan almonds, with six or seven bitter ones,
moistening it as you pound, with a spoonful of
orange flower water to keep it from oiling ; then pour
on to it l-pint of new milk, rather more than luke-|
warm, cover the pan and let it stand for one or two^
hours ; when quite cold add it to a pint of more or
less rich custard, and freeze it to a batter, when you
add to it a few drops of essence of almonds, or a
little noyeau, and one-third of a pint of stiffly
whipped cream, and finish the freezing. A very
simple way of making this cream is to use either of
the custards above given, and flavour to taste with
essence of almond or noyeau, adding a little brandy.
A-'mevico/fi Gvccbun Ice. — Of this there are two forms,
one rich, the other very plain. For the first, put a
quart of cream with half a pound of caster sugar
and a vanilla bean into a pan, and set this in a
larger pot three parts full of water, and scald the
cream, &c., and freeze. This ice is improved by
standing for a little before serving. (If the cream
used is very rich it is best to dilute it with a little
milk, or it will granulate when stirred, and form httle
specks of butter). For the second form, scald a quart
of milk, then pour it slowly on to three whole eggfl
previously well beaten up with half a pound of
sugar, stand the pan containing this in the bairn
marie, and stir it steadily till the custard will coat
the spoon, but do not let it boil ! Then hft the pan
off the fire and continue the beating for a few
minutes after hfting it from the five ; when cold, add
a good spoonful of essence of vanilla and freeze.
The flavouring, if spirit, essence, or fruit juice or
PLAIN ICES, CREAM AND WATER. 21
✪ Apple Cream Ice
Page 8 · 3 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
A modernized reading is not available for this page yet. You are seeing the original text.
iivenient, extremely palatable, and distinctly more
■•noniical than the fresh fniit. The proportions
I half a pound of jam to the quart of cream, or
Btard, according to the richness you wish for ; but
Eream is used the jam should certainly be rubbed
I’ough a sieve, which for the commoner kinds is not
necessary ; the juice of a lemon and a few drops of
liilla should in every case be added to the jam.
inilla, by the way, brings out all fruit flavours
^st wonderfully, on condition naturally that the
liUa itself is not overdone.) It is well when
kking these ices, which one may almost call arti-
iil ices, to add a spoonful or two of whipped cream
ff-way through the freezing, as this adds both
icacy and lightness to the mixture. A very few
[ps of colouring may also be added, according to
fruit used ; but great care must be taken to keep
i very delicate, for nothing looks worse than
de and over- brilliant colouring. Ices made with
■leur, or liqueur or fruit syrups, require four full
•lespoonfuls (two liquid ounces) of the liqueur or
up to the half pint of cream or custard. It is
, if using actual liqueur, to make the ice with
' ded cream, adding a gfll or so of fresh whipped
^m at the last.
:b may be well to add that the various makes of
e.eur and fruit syrups vary considerably both in
mgth and flavour. The recipes in this book are
:n on the supposition that those of Mrs. A. B.
■••shaU’s make are used. The same observation
lies to the colourings.
llmond Cream Ice. — Blanch and pound 6oz. of
c 2
^0
ICES.
Jordan almonds, with six or seven bitter ones,
moistening it as you pound, with a spoonful of
orange flower water to keep it from oiling ; then pour
on to it l-pint of new milk, rather more than luke-|
warm, cover the pan and let it stand for one or two^
hours ; when quite cold add it to a pint of more or
less rich custard, and freeze it to a batter, when you
add to it a few drops of essence of almonds, or a
little noyeau, and one-third of a pint of stiffly
whipped cream, and finish the freezing. A very
simple way of making this cream is to use either of
the custards above given, and flavour to taste with
essence of almond or noyeau, adding a little brandy.
A-'mevico/fi Gvccbun Ice. — Of this there are two forms,
one rich, the other very plain. For the first, put a
quart of cream with half a pound of caster sugar
and a vanilla bean into a pan, and set this in a
larger pot three parts full of water, and scald the
cream, &c., and freeze. This ice is improved by
standing for a little before serving. (If the cream
used is very rich it is best to dilute it with a little
milk, or it will granulate when stirred, and form httle
specks of butter). For the second form, scald a quart
of milk, then pour it slowly on to three whole eggfl
previously well beaten up with half a pound of
sugar, stand the pan containing this in the bairn
marie, and stir it steadily till the custard will coat
the spoon, but do not let it boil ! Then hft the pan
off the fire and continue the beating for a few
minutes after hfting it from the five ; when cold, add
a good spoonful of essence of vanilla and freeze.
The flavouring, if spirit, essence, or fruit juice or
PLAIN ICES, CREAM AND WATER. 21