1 cup sugar.
Juice of 1 lemon.
4 cups cream✪ Bisque of Preserved Ginger.
Cut, the candied ginger into very
small pieces. Make a hot syrup of the
sugar with a few spoonfuls of water and
squeeze the lemon into it, then put in the
ginger and let it soften and impart the
flavor to the syrup. Put the cream and
ginger and syrup all together, freeze and
beat up.
Cost of material — ginger 30, sugar
6, lemon 2, cream 24; 62 cents — ice and
salt 20 — 82c for 2 quarts or 12 plates or
7c per plate.
208— Italian Bisque Ice Cream.
1 cup sugar.
2 cups milk.
2 cups cream.
8 or 10 lady-fingers (pairs).
3 yolks of eggs✪ Italian Bisque Ice Cream.
J cup madeira.
Boil the milk with the sugar in it,
crumble in the lady fingers, add the
yolks and stir over the fire a minute.
Put it into the freezer with the wine and
cream, freeze, and beat up.
Cost of material — milk and cream
16, sugar 6, cakes 5, eggs 4, wine 10*
41 cents — ice and salt 20 — 61c for 2
quarts or 12 plates or 5c per plate.
209— Bisque of Almonds.
f pound almonds.
4 cups cream.
1 heaping cup sugar✪ Bisque of Almonds.
Scald the almonds and take off the
skins. Pound them a few at a time in a
mortar with a little sugar and teaspoon-
ful of water. They need not be a per-
fectly smooth paste, for the reason stated
under the head of bisque of pineapple,
but when all are pounded mix them with
the cream and sugar and pass it through
a coarse strainer into the freezer. Freeze
and beat up as usual. This is perfectly
white.
Cost of material — almonds 30, cream
24, sugar 8; 62 cents — ice and salt 15 —
77c for 2 quarts or 12 plates or 6 or 7c
per plate.
210- Brown Bisque of Hickory Nuts.
^ pound of hickory nut kernels.
1 heaping cup sugar
4 cups cream✪ Brown Bisque of Hickory Nuts.
Pick over the kernels to free them
SAN FRANCISCO HOTEL GAZET2ES
from fragments of shell, and pound them
like almonds in a mortar with a little
sugar and a few drops of water added.
Only a few can be effectually pounded at
a time. They should be like meal, to
go through a coarse strainer. In order
to make the cream about the color ot
light coffee and cream and to givo it a
good flavor put two tablespoons sugar in
a very small saucepan without water
and melt it over the fire and let it bum
to the color of molasses, then add a little
water let it boil up and dissolve. Put
the cream into the freezer, strain in the
caramel and pounded nuts and freeze.
Cost — 6 or 7c per plate,
211— Fruit Ice Creams.
These have the fruit mixed with the
cream either whole or in large pieces.
There is one rule to be observed all
through, and that is to add the fruit late,
when the cream is already fiozen and it
is nearly time to serve it, for the reason
that fresh fruit freezes easily and some
kinds become as hard ns rocks and taste-
less and useless. The exceptions are
the very sweet fruits which will not
freeze solid at all, and tho.-e made very
Bweet like pineapple stewed in syrup.
212— White Cherry Ice Cream.
4 cups cream.
2 cups sugar.
5 cups California white wax cherrie
\ cup water✪ White Cherry Ice Cream.
Make a boiling syrup of the sugar and
water, drop in the cherries and let them
simmer in it about 15 minutes, without
Btirriug or breaking. Then strain the
flavored syrup into the freezer and set
the fruit on ice, to be mixed ^u at last.
Add the quart of cream to the syrup in
the freezer, freeze and beat up well, then
stir m the cherries and pack down with
more ice and salt.
Page 73 · 6 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
1 cup sugar.
Juice of 1 lemon.
4 cups cream.
Cut, the candied ginger into very small pieces. Make a hot syrup of the sugar with a few spoonfuls of water and squeeze the lemon into it, then put in the ginger and let it soften and impart the
flavor to the syrup. Put the cream and ginger and syrup all together, freeze and beat up.
Cost of material — ginger 30, sugar 6, lemon 2, cream 24; 62 cents — ice and salt 20 — 82c for 2 quarts or 12 plates or 7c per plate.
208— Italian Bisque Ice Cream.
1 cup sugar.
2 cups milk.
2 cups cream.
8 or 10 lady-fingers (pairs).
3 yolks of eggs. J cup madeira.
Boil the milk with the sugar in it, crumble in the lady fingers, add the yolks and stir over the fire a minute. Put it into the freezer with the wine and cream, freeze, and beat up.
Cost of material — milk and cream 16, sugar 6, cakes 5, eggs 4, wine 10* 41 cents — ice and salt 20 — 61c for 2 quarts or 12 plates or 5c per plate.
209— Bisque of Almonds.
f pound almonds.
4 cups cream.
1 heaping cup sugar.
Scald the almonds and take off the skins. Pound them a few at a time in a mortar with a little sugar and teaspoonful of water. They need not be a perfectly smooth paste, for the reason stated under the head of bisque of pineapple, but when all are pounded mix them with the cream and sugar and pass it through a coarse strainer into the freezer. Freeze and beat up as usual. This is perfectly white.
Cost of material — almonds 30, cream 24, sugar 8; 62 cents — ice and salt 15 — 77c for 2 quarts or 12 plates or 6 or 7c per plate.
210- Brown Bisque of Hickory Nuts.
^ pound of hickory nut kernels.
1 heaping cup sugar
4 cups cream.
Pick over the kernels to free them
from fragments of shell, and pound them like almonds in a mortar with a little sugar and a few drops of water added. Only a few can be effectually pounded at a time. They should be like meal, to go through a coarse strainer. In order to make the cream about the color ot light coffee and cream and to give it a good flavor put two tablespoons sugar in a very small saucepan without water and melt it over the fire and let it bum to the color of molasses, then add a little water let it boil up and dissolve. Put the cream into the freezer, strain in the caramel and pounded nuts and freeze.
Cost — 6 or 7c per plate,
211— Fruit Ice Creams.
These have the fruit mixed with the cream either whole or in large pieces.
There is one rule to be observed all through, and that is to add the fruit late, when the cream is already frozen and it is nearly time to serve it, for the reason that fresh fruit freezes easily and some kinds become as hard as rocks and tasteless and useless. The exceptions are the very sweet fruits which will not freeze solid at all, and those made very sweet like pineapple stewed in syrup.
212— White Cherry Ice Cream.
4 cups cream. 2 cups sugar.
5 cups California white wax cherries, 1 cup water.
Make a boiling syrup of the sugar and water, drop in the cherries and let them simmer in it about 15 minutes, without stirring or breaking. Then strain the flavored syrup into the freezer and set the fruit on ice, to be mixed in at last. Add the quart of cream to the syrup in the freezer, freeze and beat up well, then stir m the cherries and pack down with more ice and salt.
Records on this page
Bisque of Preserved GingerItalian Bisque Ice CreamBisque of AlmondsBrown Bisque of Hickory NutsBrown Bisque of Hickory NutsWhite Cherry Ice Cream