A pinch of potato flour.✪ Red Currant Compote
3 oz. sugar.
2 tablespoonsful lemon juice.
Peel, core and halve the pears. Boil up the water
with sugar and lemon peel. Then put in the pears and
lemon juice and stew gently with the lid on the sauce-
pan. When soft, take out the pears, thicken the syrup
with a little potato flour and pour over them.
2 lbs. pears.
J pint water.
A little lemon peel.
Kirsohen-Kompott.
(Cherry Comp6tb.)
I lb. Morella cherries. | A piece of cinnamon stick.
10 oz. sugar.
Wash and stone the cherries, sprinkle the sugar over
them and leave them to stand for 15 minutes. Then
pour off the syrup and boil up with the cinnamon. Add
the cherries and boil for 2 minutes, shaking the saucepan
continually.
Should sweet cherries be taken, add a little lemon
juice and allow less sugar.
Compote. 193
Heidelbeer-Kompott.
(Bilberry Comp6te. )
I lb. bilberries.
A piece of cinnamon stick.
3 oz. sugar.
A pinch of potato flour.
Pick over and wash the bilberries and drain them on
a sieve. Then mix well with the sugar, put in a sauce-
pan and boil for 5 minutes with a little cinnamon,
thickening with a pinch of potato flour. It is an im-
provement to add a few raspberries or red currants.
Preisselbeer-Kompott.
(Cranberry Comp6te.)
Prepare as Bilberry Compote, but with considerably
more sugar.✪ Cranberry Compote The addition of a few raspberries or black-
berries is a great improvement.
Baokpflanmen-Kompott.
(Comp6te of Prunes.)
Rind of a lemon.
2 cloves.
Angelica.
2 oz. loaf sugar.
i lb. prunes.
I pint water.
\ pint wine. ✪ Compote of Prunes
Put half a pound of prunes into a stewpan with \ pint
water and \ pint wine (Marsala will do), the rind of
half a lemon pared very thinly, 2 cloves and 2 oz. loaf
sugar.
Simjner very gently till the fruit is quite tender.
Let it get cold, take out the lemon and cloves, and add a
few diamond-shaped pieces of angelica. It is then ready
for use.
GEFRORENES^
(Ices.)
1 pint milk.
2 eggs.
Yanilleii-EiB.— I.
(Vanilla Ice. — I.)
2 extra yolks.
6 oz. sugar.
Half a vanilla stick.✪ Vanilla Ice I
Bring ^ pint of the milk slowly to the boil with the
vanilla stick. In the meantime, beat up the 4 yolks and
the 2 whites with the sugar and put them in a saucepan,
not directly over the fire. Pour in the remaining J^ pint
of cold milk and the boiling vanilla-flavoured milk and
beat all up together continuously till the liquid becomes
of the consistency of thick cream. Then pour into a
basin and continue stirring till cold. Freeze in a freezing
machine. Directions are supplied with every make of
machine.
Vanillen-Eis.— 11.
(Vanilla Ice. — II.)
I pint milk.
8 yolks.
8 oz. sugar.
Half a vanilla stick.
Mix ingredients and prepare the ice according to
preceding recipe.
Ices.
195
Sohokoladen-Eis.
(Chocolate Ice.)
I plot milk.
8 yolks.
4 oz. sugar.
3 oz. grated vaniUa chocolate.✪ Chocolate Ice
Prepare as Vanilla Ice.
Hass-Eis.
(Nut Ice.)
I piot milk.
8 yolks.
Prepare as Vanilla Ice.
8 oz. sugar.
4 oz. grated candied hazelnuts.✪ Nut Ice
Kaffee-Eisu
(Coffee Ice.)
2 oz. ground cofFee. I i pint milk.
8 yolks. I 9 oz. sugar.✪ Coffee Ice
Boil up 2 oz. coarsely-ground coffee in the boiling
milk and strain through a cloth. Then prepare as
Vanilla Ice.
Zitponen-Eis.
(Lemon Ice.)
1 pint water.
9 oz. sugar.
2 whites of eggs.
^ gill lemon juice.
The thinly-peeled rind of half
a lemon.✪ Lemon Ice
Boil up the water with the lemon peel and sugar, then
remove from the fire and take out the peel. Add the
lemon juice and, when cold, stir in 2 whisked whites of
eggs and freeze.
Erdbeer-Eis.
(Strawberry Ice.)
i^ lb. wood strawberries.
\ pint water.
I gill Rhine wine.
\ lb. sugar.
2 tablespoonsful lemon juice.
2 whites of eggs.✪ Strawberry Ice
196 Gefrorenes.
Page 80 · 16 recipe records on this page
Presented as published in 1906. 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 pinch of potato flour.
3 oz. sugar.
2 tablespoonsful lemon juice.
Peel, core and halve the pears. Boil up the water with sugar and lemon peel. Then put in the pears and lemon juice and stew gently with the lid on the saucepan. When soft, take out the pears, thicken the syrup with a little potato flour and pour over them.
2 lbs. pears.
J pint water.
A little lemon peel.
Kirschen-Kompott. (Cherry Compôte.)
I lb. Morella cherries. | A piece of cinnamon stick.
10 oz. sugar.
Wash and stone the cherries, sprinkle the sugar over them and leave them to stand for 15 minutes. Then pour off the syrup and boil up with the cinnamon. Add the cherries and boil for 2 minutes, shaking the saucepan continually.
Should sweet cherries be taken, add a little lemon juice and allow less sugar.
Compote. 193
Heidelbeer-Kompott.
(Bilberry Compôte.)
I lb. bilberries.
A piece of cinnamon stick.
3 oz. sugar.
A pinch of potato flour.
Pick over and wash the bilberries and drain them on a sieve. Then mix well with the sugar, put in a saucepan and boil for 5 minutes with a little cinnamon, thickening with a pinch of potato flour. It is an improvement to add a few raspberries or red currants.
Preisselbeer-Kompott.
(Cranberry Compôte.)
Prepare as Bilberry Compote, but with considerably more sugar. The addition of a few raspberries or blackberries is a great improvement.
Backpflanmen-Kompott.
(Compôte of Prunes.)
Rind of a lemon. 2 cloves. Angelica. 2 oz. loaf sugar.
i lb. prunes. I pint water. \ pint wine.
Put half a pound of prunes into a stewpan with \ pint water and \ pint wine (Marsala will do), the rind of half a lemon pared very thinly, 2 cloves and 2 oz. loaf sugar.
Simjner very gently till the fruit is quite tender. Let it get cold, take out the lemon and cloves, and add a few diamond-shaped pieces of angelica. It is then ready for use.
GEFRORENES
(Ices.)
1 pint milk.
2 eggs.
Yanilleii-EiB.— I.
(Vanilla Ice. — I.)
2 extra yolks. 6 oz. sugar. Half a vanilla stick.
Bring ^ pint of the milk slowly to the boil with the vanilla stick. In the meantime, beat up the 4 yolks and the 2 whites with the sugar and put them in a saucepan, not directly over the fire. Pour in the remaining J^ pint of cold milk and the boiling vanilla-flavoured milk and beat all up together continuously till the liquid becomes of the consistency of thick cream. Then pour into a basin and continue stirring till cold. Freeze in a freezing machine. Directions are supplied with every make of machine.
Vanillen-Eis.— 11.
(Vanilla Ice. — II.)
I pint milk. 8 yolks.
8 oz. sugar.
Half a vanilla stick.
Mix ingredients and prepare the ice according to preceding recipe.
Ices.
Schokoladen-Eis. (Chocolate Ice.)
1 pint milk. 8 yolks.
4 oz. sugar.
3 oz. grated vanilla chocolate.
Prepare as Vanilla Ice.
Hass-Eis. (Nut Ice.)
1 pint milk. 8 yolks.
Prepare as Vanilla Ice.
8 oz. sugar.
4 oz. grated candied hazelnuts.
Kaffee-Eis.
(Coffee Ice.)
2 oz. ground coffee. 1½ pint milk.
8 yolks. I 9 oz. sugar.
Boil up 2 oz. coarsely-ground coffee in the boiling milk and strain through a cloth. Then prepare as Vanilla Ice.
Zitronen-Eis.
(Lemon Ice.)
1 pint water. 9 oz. sugar.
2 whites of eggs.
^ gill lemon juice. The thinly-peeled rind of half a lemon.
Boil up the water with the lemon peel and sugar, then remove from the fire and take out the peel. Add the lemon juice and, when cold, stir in 2 whisked whites of eggs and freeze.
Erdbeer-Eis.
(Strawberry Ice.)
i^ lb. wood strawberries.
\ pint water.
I gill Rhine wine.
\ lb. sugar.
2 tablespoonsful lemon juice.
2 whites of eggs.
196 Gefrorenes.
Records on this page
Red Currant CompoteRaspberry CompotePear CompoteBilberry CompoteCherry CompoteApple CompoteCranberry CompoteCompote of PrunesVanilla Ice IVanilla Ice IIChocolate IceNut IceCoffee IceLemon IceStrawberry IceWhipped Cream Ice