This is the best and closest imitation
of real cream and xs mojt generally in
use wherever real cream cannot be ob-
tained. But in order to give it the heat-
ing up quality to increase the bulk and
make it light and rich eating the egga
must be used strictly as directed.
Separate the eggs and keep the whites
cold. Beat the yolks with a basting-
spoon of milk added in a large bowl.
Boil the quart of milk with the sugar in
it. i\Iix the starch in a cup with a little
cold milk and stir it in, and when it boila
again pour it to the beaten yolks in the
bowl. The heat will cook them sufii-
ciently. Then strain, cool, and freeze in
a freezer that will hold twice as much.
When frozen nearly firm enough wliip
the whites to a froth, add them to the
ice cream and work it either by rapid
turning or with a wooden paddle until it
fills the freezer.
Cost of material — milk 8, sugar 6,
starch and flour 3, eggs 5; 22c — ice and
salt 15 — 37c for 2 quarts of ice cream
or from 12 to 16 plates, according as
dished up, or 2 to 3c per plate.
Note — It is very unprofitable to serve
ice cream in a half frozen state, in which
condition it is as heavy as water and
does not go as far. Neither is it good
or profitable when allowed to stand and
merely solidity or freeze itself without
beating. It will seem rich and soft
however hard frozen if it is beaten up
COOKING FOr. PROFIT,
6S
although it may be made only of milk.
It pays therefore to have a good freez-
er and sufficient ice to complete the
freezing.
200— Frozen Custard— Rich.
4 cups rich milk.
12 tablespoons sugar.
12 yolks of eggs.
Vanilla or other flavoring.
Boil the milk with half the sugar in it —
which prevents burning. Beat the yolks
in a large bowl with the rest of the su-
gar in and a half of cup of milk to make
them come up frothing. Pour the boil-
ing milk to them, then set on the fire for
not more than a minute, as if too much
cooked the custard will not come up
light and rich in the freezer.
Strain, flavor and freeze.
Cost of material — milk 8, sugar 7,
flavor 2, yolks 15; 32 — ice and salt 15 —
47 cents for something less than 2 quarts.
About the same cost as pure cream, or
4c per plate.
201— New York Ice Cream.
Known as Delmonico's ice cream, but
most people are averse to printing it so in
every hotel bill of fare. Nearly the
Bame as the foregoing with gelatine ad-
ded to produce extreme lightness.
3 cups good milk.
1 cup sweet cream.
10 yolks of eggs.
A vanilla bean.
10 tablespoons sugar.
i package gelatine or less than ^
ounce.
Set the milk on to boil with the sugar,
gelatine and vanilla bean (or part of one)
in it The kettle should be set at the
Bide of the range where the milk will
heat up gradually giving the gelatine
time to dissolve, with frequent stirring
from the bottom. The sheet gelatine can
be used but, is liable to curdle the milk
if allowed to boil in it, which the pack-
age kind does not.
✪ Corn-Starch Ice Cream Without Eggs
Page 70 · 3 recipe records on this page
Presented as published in 1886. 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
This is the best and closest imitation of real cream and is most generally in use wherever real cream cannot be obtained. But in order to give it the heating up quality to increase the bulk and make it light and rich eating the eggs must be used strictly as directed.
Separate the eggs and keep the whites cold. Beat the yolks with a basting spoon of milk added in a large bowl. Boil the quart of milk with the sugar in it. Mix the starch in a cup with a little cold milk and stir it in, and when it boila again pour it to the beaten yolks in the bowl. The heat will cook them sufficiently. Then strain, cool, and freeze in a freezer that will hold twice as much.
When frozen nearly firm enough whip the whites to a froth, add them to the ice cream and work it either by rapid turning or with a wooden paddle until it fills the freezer.
Cost of material — milk 8, sugar 6, starch and flour 3, eggs 5; 22c — ice and salt 15 — 37c for 2 quarts of ice cream or from 12 to 16 plates, according as dished up, or 2 to 3c per plate.
Note — It is very unprofitable to serve ice cream in a half frozen state, in which condition it is as heavy as water and does not go as far. Neither is it good or profitable when allowed to stand and merely solidify or freeze itself without beating. It will seem rich and soft however hard frozen if it is beaten up
although it may be made only of milk. It pays therefore to have a good freezer and sufficient ice to complete the freezing.
200— Frozen Custard— Rich.
4 cups rich milk.
12 tablespoons sugar.
12 yolks of eggs.
Vanilla or other flavoring.
Boil the milk with half the sugar in it — which prevents burning. Beat the yolks in a large bowl with the rest of the sugar in and a half of cup of milk to make them come up frothing. Pour the boiling milk to them, then set on the fire for not more than a minute, as if too much cooked the custard will not come up light and rich in the freezer.
Strain, flavor and freeze.
Cost of material — milk 8, sugar 7, flavor 2, yolks 15; 32 — ice and salt 15 — 47 cents for something less than 2 quarts. About the same cost as pure cream, or 4c per plate.
201— New York Ice Cream.
Known as Delmonico's ice cream, but most people are averse to printing it so in every hotel bill of fare. Nearly the Bame as the foregoing with gelatine added to produce extreme lightness.
3 cups good milk.
1 cup sweet cream.
10 yolks of eggs.
A vanilla bean.
10 tablespoons sugar.
i package gelatine or less than ^ ounce.
Set the milk on to boil with the sugar, gelatine and vanilla bean (or part of one) in it The kettle should be set at the Bide of the range where the milk will heat up gradually giving the gelatine time to dissolve, with frequent stirring from the bottom. The sheet gelatine can be used but, is liable to curdle the milk if allowed to boil in it, which the package kind does not.
Records on this page
Corn-Starch Ice Cream Without EggsFrozen Custard - RichNew York Ice Cream