cream; the yolks of twelve eggs well
beaten. Moisten the strained chest-
nuts with the syrup, adding little
by little the cream and the beaten
yolks ; when all these ingredients
are smoothly mixed together, cook
in a bain-marie, stirring continually
until the cream begins to thicken;
add then a piece of candied citron,
sliced fine, lb. of sultana raisins,
seeded and dredged, and a glassful
of maraschino; add lastly a quart
of whipped cream and the yolks
of three eggs well beaten; stir con-
tinually until the cream is as smooth
as velvet and very thick ; and freeze.
See also Puddings (Nesselrode).
Peach Ice-cream. — One quart of
ripe, sweet peaches after they have
been peeled and mashed through a col-
ander, one and a half cupfuls of gran-
ulated sugar, and one quart of cream.
Dissolve the sugar in one pint of the
cream, and whip the other pint to a
froth. Mix the cream and peaches
together, stir well, and freeze.
Pineapple Ice-cream. — Beat the
yolks of six eggs thoroughly. Mix
with them half a pint of lukewarm
milk, and add 2 ozs. of loaf sugar.
Stir this custard over a gentle fire un-
til it begins to thicken, then pour it
out and stir it again. Pare a pine-
apple and cut it into slices. Boil it
for five minutes in a syrup made of
x/z lb. of loaf sugar and a quarter of a
pint of water. Press the fruit through
a coarse sieve, and stir the pulp and
the syrup into the custard. Put the
crearrf into a mould, and freeze in the
usual way.
Pistache Ice-cream. — Blanch and
peel % lb. of pistache - nuts, and
pound them to a smooth paste with
a few drops of rose-water. Beat the
yolks of six eggs, and pour over them
a pint and a half of boiling milk; add
4 ozs. of powdered sugar, and stir the
custard over the fire until it begins to
thicken; then pour it out, and when
cool stir into it the pounded pistaches
and a teaspoonful of spinach color- ✪ Pistache Ice-cream
201
Plum-pudding Ice-cream ICE-CREAMS Tutti-frutti Ice -cream
ing. Pass the whole through a sieve ;
mould and freeze . If preferred, the pis-
tache paste can be mixed with cream
instead of custard. Time, about a
quarter of an hour to boil the custard.
Plum-pudding Ice-cream. — Make
a rich chocolate cream by taking a
quart of cream, a cupful of sugar, and
half a cupful of grated sweet chocolate,
and scald with an inch of vanilla bean ;
strain and add while hot a cupful of
chopped raisins, a cupful of chopped
nuts, and a cupful of chopped figs,
and stir till cool; then freeze, and
when stiff mix in half a cupful of
brandy in which a teaspoonful of pow-
dered cloves and one of cinnamon✪ Plum-pudding Ice-cream have
been soaked. Pack in a square brick,
and serve in small slices with a spobn-
ful of whipped cream with each piece.
Raspberry Ice-cream. — Mix i lb.
of fresh, ripe raspberries with the juice
of a lemon, Y2 lb. of powdered sugar,
and a pint and a half of thick cream, or,
if preferred, a pint of cream and half
a pint of milk✪ Raspberry Ice-cream. Beat the mixture in a
bowl, rub it through a sieve, freeze in
the usual way, and leave it in the ice-
pail till it is wanted. If more con-
venient, raspberry jam or raspberry
jelly may be used instead of the fresh
fruit, and when this is done very little
sugar will be required ; or two portions
of red currants mixed with one por-
tion of raspberries may be used.
Page 229 · 5 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
cream; the yolks of twelve eggs well beaten. Moisten the strained chestnuts with the syrup, adding little by little the cream and the beaten yolks ; when all these ingredients are smoothly mixed together, cook in a bain-marie, stirring continually until the cream begins to thicken; add then a piece of candied citron, sliced fine, lb. of sultana raisins, seeded and dredged, and a glassful of maraschino; add lastly a quart of whipped cream and the yolks of three eggs well beaten; stir continually until the cream is as smooth as velvet and very thick ; and freeze. See also Puddings (Nesselrode).
Peach Ice-cream. — One quart of ripe, sweet peaches after they have been peeled and mashed through a colander, one and a half cupfuls of granulated sugar, and one quart of cream. Dissolve the sugar in one pint of the cream, and whip the other pint to a froth. Mix the cream and peaches together, stir well, and freeze.
Pineapple Ice-cream. — Beat the yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add 2 ozs. of loaf sugar. Stir this custard over a gentle fire until it begins to thicken, then pour it out and stir it again. Pare a pineapple and cut it into slices. Boil it for five minutes in a syrup made of x/z lb. of loaf sugar and a quarter of a pint of water. Press the fruit through a coarse sieve, and stir the pulp and the syrup into the custard. Put the cream into a mould, and freeze in the usual way.
Pistache Ice-cream. — Blanch and peel % lb. of pistache - nuts, and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs, and pour over them a pint and a half of boiling milk; add 4 ozs. of powdered sugar, and stir the custard over the fire until it begins to thicken; then pour it out, and when cool stir into it the pounded pistaches and a teaspoonful of spinach color-
Plum-pudding Ice-cream ICE-CREAMS Tutti-frutti Ice -cream
ing. Pass the whole through a sieve ; mould and freeze . If preferred, the pistache paste can be mixed with cream instead of custard. Time, about a quarter of an hour to boil the custard.
Plum-pudding Ice-cream. — Make a rich chocolate cream by taking a quart of cream, a cupful of sugar, and half a cupful of grated sweet chocolate, and scald with an inch of vanilla bean ; strain and add while hot a cupful of chopped raisins, a cupful of chopped nuts, and a cupful of chopped figs, and stir till cool; then freeze, and when stiff mix in half a cupful of brandy in which a teaspoonful of powdered cloves and one of cinnamon have been soaked. Pack in a square brick, and serve in small slices with a spoonful of whipped cream with each piece.
Raspberry Ice-cream. — Mix i lb.
of fresh, ripe raspberries with the juice of a lemon, Y2 lb. of powdered sugar, and a pint and a half of thick cream, or, if preferred, a pint of cream and half a pint of milk. Beat the mixture in a bowl, rub it through a sieve, freeze in the usual way, and leave it in the icepail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used instead of the fresh fruit, and when this is done very little sugar will be required ; or two portions of red currants mixed with one portion of raspberries may be used.
Records on this page
Pistache Ice-creamPeach Ice-creamPineapple Ice-creamPlum-pudding Ice-creamRaspberry Ice-cream