Coffee Ice-cream. — Take 4 ozs. of
freshly roasted coffee and pour a quart
of boiling milk over it. Allow to stand
until cold, then strain through a nap-
kin ; add half a pint of whipped cream
and lb. of sugar✪ Coffee Ice-cream. Freeze as usual.
Glace Napolitain. — Take 4 ozs. of
rice, wash it thoroughly, and put it in
a stewpan with a pint of milk, a pint of
good cream, a pinch of salt, and 2 ozs.
of sugar. Let the rice swell consid-
erably in this. When it is tender
enough to give way between the fin-
gers, add a stick of good vanilla, and
boil it one minute, then let it get cold.
When cold, take all the cream that re-
mains liquid, and put it in a stewpan
with the yolks of six eggs ; if there is
not cream enough, add to it a little
milk. Turn this on the fire with a
wooden spoon, and when the eggs are
well done, and the mixture very thick,
let it cool. Add to this a pint of
double-whipped cream✪ Glace Napolitain, and, after mix-
ing the cream with the custard, taste if
the latter is sweet enough. Do not
make it too sweet. Then take some out
in a basin and put it into the rice only ;
next mix together the rice and cream,
take out the vanilla, and put all the
rest into the freezer; work it well in
200
TABLE SET FOR AN INFORMAL DINNER
• 1
Lemon Ice-cream
ICE-CREAMS Pistache Ice-cream
the ice. When quite frozen, put it in
the mould, with salt all round the ice.
At dinner-time dip the mould in cold
water and push the ice off the mould,
and cover the gateau with the cream
that you have put by in the basin. In-
dividual moulds are frequently used.
Lemon Ice-cream. — Rasp the yel-
low rind of two large, fresh lemons
upon x/z lb. of loaf sugar. Powder it
and strain over it the juice of one
lemon. Add a quart of cream✪ Lemon Ice-cream, stir
until the sugar is dissolved, freeze,
and serve.
Macaroon Ice-cream. — Scald a pint
of milk and pour it slowly upon six
eggs beaten light with two cupfuls of
sugar. Return to the fire in a double
boiler and cook, stirring constantly,
until you have a custard that will coat
the spoon. Then remove the custard
from the fire and set aside to cool, and
add a pint of cream and a teaspoonful
of vanilla. Turn into a freezer and
grind until half frozen. With a roll-
ing-pin crush ten dry macaroons✪ Macaroon Ice-cream to a
coarse powder and beat thoroughly
into the half -frozen cream. Recover
the freezer, pack down in ice, and salt
for three hours.
Maraschino Ice-cream. — Mix i lb.
of pulverized sugar, one-half pint of
unsweetened condensed milk, and one
pint of cream thoroughly ; pour in
the cordial from one pint of maras-
chino cherries and four table-spoon-
fuls of cognac✪ Maraschino Ice-cream. Cut the cherries
finely and add them last. Freeze.
Serve in small, separate moulds. The
same cream may be made without the
maraschino or cognac, simply with one
cupful of strong coffee as a flavoring.
Neapolitan Ice-cream is made by
placing in the mould layers of three
or more varieties of ice-cream.
Nesselrode Ice-cream. — One pint
of syrup of loaf sugar, flavored with
vanilla ; fifty fine, large chestnuts,
boiled, peeled, pounded, and pressed
through a sieve; one quart of fresh
Page 228 · 6 recipe records on this page
Presented as published in 1902. 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
Coffee Ice-cream. — Take 4 ozs. of freshly roasted coffee and pour a quart of boiling milk over it. Allow to stand until cold, then strain through a napkin ; add half a pint of whipped cream and lb. of sugar. Freeze as usual.
Glace Napolitain. — Take 4 ozs. of rice, wash it thoroughly, and put it in a stewpan with a pint of milk, a pint of good cream, a pinch of salt, and 2 ozs. of sugar. Let the rice swell considerably in this. When it is tender enough to give way between the fingers, add a stick of good vanilla, and boil it one minute, then let it get cold. When cold, take all the cream that remains liquid, and put it in a stewpan with the yolks of six eggs ; if there is not cream enough, add to it a little milk. Turn this on the fire with a wooden spoon, and when the eggs are well done, and the mixture very thick, let it cool. Add to this a pint of double-whipped cream, and, after mixing the cream with the custard, taste if the latter is sweet enough. Do not make it too sweet. Then take some out in a basin and put it into the rice only ; next mix together the rice and cream, take out the vanilla, and put all the rest into the freezer; work it well in
TABLE SET FOR AN INFORMAL DINNER
• 1
Lemon Ice-cream
ICE-CREAMS Pistache Ice-cream
the ice. When quite frozen, put it in the mould, with salt all round the ice. At dinner-time dip the mould in cold water and push the ice off the mould, and cover the gateau with the cream that you have put by in the basin. Individual moulds are frequently used.
Lemon Ice-cream. — Rasp the yellow rind of two large, fresh lemons upon x/z lb. of loaf sugar. Powder it and strain over it the juice of one lemon. Add a quart of cream, stir until the sugar is dissolved, freeze, and serve. [illustration: TABLE SET FOR AN INFORMAL DINNER]
Lemon Ice-cream
Macaroon Ice-cream. — Scald a pint of milk and pour it slowly upon six eggs beaten light with two cupfuls of sugar. Return to the fire in a double boiler and cook, stirring constantly, until you have a custard that will coat the spoon. Then remove the custard from the fire and set aside to cool, and add a pint of cream and a teaspoonful of vanilla. Turn into a freezer and grind until half frozen. With a rolling-pin crush ten dry macaroons to a coarse powder and beat thoroughly into the half -frozen cream. Recover the freezer, pack down in ice, and salt for three hours.
Maraschino Ice-cream. — Mix i lb.
of pulverized sugar, one-half pint of unsweetened condensed milk, and one pint of cream thoroughly ; pour in the cordial from one pint of maraschino cherries and four table-spoonfuls of cognac. Cut the cherries finely and add them last. Freeze. Serve in small, separate moulds. The same cream may be made without the maraschino or cognac, simply with one cupful of strong coffee as a flavoring.
Neapolitan Ice-cream is made by placing in the mould layers of three or more varieties of ice-cream.
Nesselrode Ice-cream. — One pint of syrup of loaf sugar, flavored with vanilla ; fifty fine, large chestnuts, boiled, peeled, pounded, and pressed through a sieve; one quart of fresh
Records on this page
Coffee Ice-creamGlace NapolitainLemon Ice-creamPistache Ice-creamMacaroon Ice-creamMaraschino Ice-cream