Scald the the sliced fruit in syrup as
in making pineapple sherbet and force a
portion of it through a strainer that will
not let the fibrous part pass through. It
is the same as the sherbet without the
white of eggs, but will not make so much
in bulk.
241— Orange Water Ice.
Same as orange sherbet without the
white of eggs.
242— Cherry Water Ice.
4 cups sweet red or black cherries,
2 cups water.
IJ cups sugar.
]\lash the fruit raw and thoroughly so
as to brodk the stones, and strain the
juice through a fine strainer into the
Ireezer. Boil the cherry pulp with some
of the sugar and water to extract the
flavor from the kernels, and mash that
also through the strainer, add the other
pint of water and the sugar and freeze.
Beat the ice only enough to make it even
and smooth.
Cost of material — cherries 20, sugar
8, ice and salt 15; 43 cents for 3 pints or
12 glasses or 3 to 4c each.
243— Peach Water Ice.
Is best made with soft, raw yellow
peaches. Use the same proportions as
for sherbet; rub the pulp through a
strainer with most of the sugar mashed
with it, and make a syrup of the rest
and stew the peach kernels or half a
peach leaf in it for more flavor. Same as
peach sherbet without the white uf eggs.
COOKING FOR PROFIT.
76
244 — Grape Water Ice.
Any kind or color of grapes can be
made into water ices if not cooked. Can-
ned grapes will not do. Proceed as for
raspberry water ice. Use no white of
eggs.
2*5— Frozen unch es.
These are sherbets and water ices
with spiritous liquors added and are of
two classei^. They are (according to the
French usage) Roman punches when they
are beaten up with meringue or white of
eggs like the sherbets of the preceding
receipts, and plain iced punches when
not so whitened and are in a semi-trans-
parent condition.
Some of these punches cannot be fro-
zen quite solid and must be served in
glasses in a half fluid condition as bev-
erages, on account of the spirit and sugar
they contain and all of them take more
ice and salt to freeze them than any mix-
ture without liquors. The stronger they
are made the harder they are to freeze.
246— Roman Punch.
1 pint water — 2 cups.
10 ounces sugar — 1^ cups,
1 lemon — juice and rind.
1 orange — juice only.
2 whites of eggs.
Few spoonfuls of rum or chablis✪ Roman Punch.
Dissolve the sugar in the water, hot;
grate the rind of the lemon — the yellow
part only — into a bowl, and squeeze in
the juice and that of the orange and pour
the hot syrup to them. Let stand awhile,
then strain into a freezer. Freeze, and
when nearly finished whip the two whites
and stir them in and beat up well. Add
the rum, or the mixture of rum and wine,
or the wine substitute for rum, at last.
Serve in glasses.
Cost of material- sugar 7, lemon and
orange 4, white of eggs 3, rum ^ cupful
6; 20 cents — ice and salt 15 — 35c fori
quart or 8 to 12 glasses according to
size,
Page 80 · 1 recipe record 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
Scald the sliced fruit in syrup as in making pineapple sherbet and force a portion of it through a strainer that will not let the fibrous part pass through. It is the same as the sherbet without the white of eggs, but will not make so much in bulk.
241— Orange Water Ice.
Same as orange sherbet without the white of eggs.
242— Cherry Water Ice.
4 cups sweet red or black cherries,
2 cups water.
IJ cups sugar.
]\lash the fruit raw and thoroughly so as to break the stones, and strain the juice through a fine strainer into the Ireezer. Boil the cherry pulp with some of the sugar and water to extract the flavor from the kernels, and mash that also through the strainer, add the other pint of water and the sugar and freeze. Beat the ice only enough to make it even and smooth.
Cost of material — cherries 20, sugar 8, ice and salt 15; 43 cents for 3 pints or 12 glasses or 3 to 4c each.
243— Peach Water Ice.
Is best made with soft, raw yellow peaches. Use the same proportions as for sherbet; rub the pulp through a strainer with most of the sugar mashed with it, and make a syrup of the rest and stew the peach kernels or half a peach leaf in it for more flavor. Same as peach sherbet without the white of eggs.
244 — Grape Water Ice.
Any kind or color of grapes can be made into water ices if not cooked. Canned grapes will not do. Proceed as for raspberry water ice. Use no white of eggs.
2*5— Frozen unch es.
These are sherbets and water ices with spiritous liquors added and are of two classes. They are (according to the French usage) Roman punches when they are beaten up with meringue or white of eggs like the sherbets of the preceding receipts, and plain iced punches when not so whitened and are in a semi-transparent condition.
Some of these punches cannot be frozen quite solid and must be served in glasses in a half fluid condition as beverages, on account of the spirit and sugar they contain and all of them take more ice and salt to freeze them than any mixture without liquors. The stronger they are made the harder they are to freeze.
246— Roman Punch.
1 pint water — 2 cups. 10 ounces sugar — 1^ cups, 1 lemon — juice and rind.
1 orange — juice only.
2 whites of eggs.
Few spoonfuls of rum or chablis.
Dissolve the sugar in the water, hot; grate the rind of the lemon — the yellow part only — into a bowl, and squeeze in the juice and that of the orange and pour the hot syrup to them. Let stand awhile, then strain into a freezer. Freeze, and when nearly finished whip the two whites and stir them in and beat up well. Add the rum, or the mixture of rum and wine, or the wine substitute for rum, at last. Serve in glasses.
Cost of material- sugar 7, lemon and orange 4, white of eggs 3, rum ^ cupful 6; 20 cents — ice and salt 15 — 35c fori quart or 8 to 12 glasses according to size,
Records on this page
Roman Punch