Boiled Frosting No. 2. Boil i cupful of sugar vath
Yt. a cupful of water; boil without stirring until the syrup
is thick, take from the fire and when partially cool add the
beaten white of i ^g%.
Liemon Icing. One cupful of sugar, the juice of i
lemon, and i beaten tgg\ put on the stove and let come to
a boil, stir until cool and use.
CREAMS AND CUSTARDS
Ice Cream No. 1. Put i quart of milk in the double
boiler; let come to a boil and then stir in i coffee cupful of
sugar, and 3 beaten eggs. Put in the freezer and when
partly frozen add )^ of a pint of rich sweet cream✪ Ice Cream No. 1, then
finish freezing.
Ice Cream No. 2. Three quarts of milk, i quart of
cream, 3 cupfuls of sugar, ^ cupful of flour, whites of 6
eggs✪ Ice Cream No. 2. Take a pint of the milk and put in the double boiler
and let it come to a boil; mix tTie flour with some of the
cold milk and stir into the hot milk, add the sugar and pour
the mixture into the remainder of the cold milk; stir in the
well beaten whites of 6 eggs, flavor to suit taste, and freeze.
Ice Cream No. 3. One quart of rich milk, 7 eggs,
yolks and whites beaten separately, 4 cupfuls of sugar, 2
quarts of sweet cream, six teaspoonfuls of flavoring✪ Ice Cream No. 3. Put
the milk in a double boiler and heat almost to boiling; beat
the yolks very light, add the sugar and heat a little longer;
then, little by little, add the boiling milk, beating all the
while; stir in the well beaten whites of the eggs, return to
the boiler and cook until it is as thick as boiled custard,
stirring steadily all the time. Take off the fire and when
quite cold stir in the cream and flavoring, and freeze.
Chocolate Ice Cream. Make a gallon of ice cream
after any of the foregoing rules. Shave two bars of good
138
Creams and Custards 139
chocolate in a little milk, sweeten to taste, and add to the
ice cream when partly frozen, and then finish freezing.
Berry Ice Cream. Any kind of berries may be used
for this. Mash thoroughly in a large
bowl I quart of berries with i pound of
sugar, rub through a colander, add i
quart of sweet cream, and freeze. Very
ripe peaches may be used instead of
berries.
Coffee Ice Cream. To 3 quarts of
pure cream add one pint
decoction of very strong
coffee and 2 pounds of
Berries. sugar, and freeze.
Lemon Ice. Take the juice of 4 lemons,
I pound of sugar and i quart of boiling water.
Let cool, and just before freezing add the
beaten whites of three eggs, and freeze. The Coffee Plant.
Orange Jelly. Grate the peel of one orange, and pour
over it one pint of boiling water;
when cool add the juice of four
oranges, two cupfuls of sugar, one
box of gelatine dissolved in a
pint of water, strain and put into
a mould.
Pineapple Jelly. Pare a
medium-sized pineapple, grate,
add to it one quart of water and boil for fifteen or twenty
minutes; add to it one and one-half cupfuls of sugar, and
two-thirds of a box of gelatine, dissolved in a little cold
water. Strain through a flannel bag and put into moulds
and set in a cold place.
Lemon Jelly. Put one box of gelatine in a bowl, and
Orange Jelly.
140 Creams and Custards
Page 81 · 3 recipe records on this page
Presented as published in 1894. 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
Boiled Frosting No. 2. Boil 1 cupful of sugar with 3/4 a cupful of water; boil without stirring until the syrup is thick, take from the fire and when partially cool add the beaten white of 1 egg.
Lemon Icing. One cupful of sugar, the juice of 1 lemon, and 1 beaten egg; put on the stove and let come to a boil, stir until cool and use.
CREAMS AND CUSTARDS
Ice Cream No. 1. Put i quart of milk in the double boiler; let come to a boil and then stir in i coffee cupful of sugar, and 3 beaten eggs. Put in the freezer and when partly frozen add )^ of a pint of rich sweet cream, then finish freezing.
Ice Cream No. 2. Three quarts of milk, i quart of cream, 3 cupfuls of sugar, ^ cupful of flour, whites of 6 eggs. Take a pint of the milk and put in the double boiler and let it come to a boil; mix tTie flour with some of the cold milk and stir into the hot milk, add the sugar and pour the mixture into the remainder of the cold milk; stir in the well beaten whites of 6 eggs, flavor to suit taste, and freeze.
Ice Cream No. 3. One quart of rich milk, 7 eggs, yolks and whites beaten separately, 4 cupfuls of sugar, 2 quarts of sweet cream, six teaspoonfuls of flavoring. Put the milk in a double boiler and heat almost to boiling; beat the yolks very light, add the sugar and heat a little longer; then, little by little, add the boiling milk, beating all the while; stir in the well beaten whites of the eggs, return to the boiler and cook until it is as thick as boiled custard, stirring steadily all the time. Take off the fire and when quite cold stir in the cream and flavoring, and freeze.
Chocolate Ice Cream. Make a gallon of ice cream after any of the foregoing rules. Shave two bars of good
Creams and Custards 139
chocolate in a little milk, sweeten to taste, and add to the ice cream when partly frozen, and then finish freezing.
Berry Ice Cream. Any kind of berries may be used for this. Mash thoroughly in a large bowl I quart of berries with i pound of sugar, rub through a colander, add i quart of sweet cream, and freeze. Very ripe peaches may be used instead of berries.
Coffee Ice Cream. To 3 quarts of pure cream add one pint decoction of very strong coffee and 2 pounds of Berries. sugar, and freeze.
Lemon Ice. Take the juice of 4 lemons, I pound of sugar and i quart of boiling water. Let cool, and just before freezing add the beaten whites of three eggs, and freeze. The Coffee Plant.
Orange Jelly. Grate the peel of one orange, and pour over it one pint of boiling water; when cool add the juice of four oranges, two cupfuls of sugar, one box of gelatine dissolved in a pint of water, strain and put into a mould.
Pineapple Jelly. Pare a medium-sized pineapple, grate, add to it one quart of water and boil for fifteen or twenty minutes; add to it one and one-half cupfuls of sugar, and two-thirds of a box of gelatine, dissolved in a little cold water. Strain through a flannel bag and put into moulds and set in a cold place.
Lemon Jelly. Put one box of gelatine in a bowl, and
Orange Jelly.
140 Creams and Custards
Records on this page
Ice Cream No. 1Ice Cream No. 2Ice Cream No. 3