Orange Cream (i). — One ounce of isinglass, six large oranges,
one lemon, sugar to taste, water, half a pint of good cream✪ Orange Cream (i). Squeeze
the juice from the oranges and lemon ; strain it and put it into a sauce-
pan with the isinglass and sufficient water to make in all one pint and
a half Rub the sugar on the orange and lemon-rind, add to it the
other ingredients, and boil all together for about ten minutes. Strain
through a muslin bag, and, when cold, beat up with it half a pint of
thick cream. Wet a mould or soak it in cold water ; pour in the
cream, and put it in a cool place to set. If the weather is very cold,
one ounce of isinglass will be found sufficient for the above proportion
of ingredients. Time : Ten minutes to boil the juice and water.
Orange Cream (2). — One Seville orange, one tablespoonful of
brandy, quarter of a pound of loaf-sugar, the yolks of four eggs, one
pint of cream✪ Orange Cream (2). Boil the rind of the Seville orange until tender, and
beat it in a mortar to a pulp ; add to it the brandy, the strained juice
of the orange and the sugar, and beat all together for about ten min-
utes, adding the well-beaten yolks of eggs. Bring the cream to the
boiling-point, and pour it very gradually to the othar ingredients, and
beat the mixture till nearly cold ; put it into custard-cups, place the
cups in a deep dish of boiling water, where let them remain till quite
cold. Take the cups out of the water, wipe them, and garnish the
tops of the cream with candied orange-peel or preserved chips.
Ice-cream. — The best ice-cream is made simply of cream, sweet-
ened, flavored with lemon-juice, or other extracts, if preferred, and
frozen. Where cream cannot be procured, make a custard. One
COOKERY RECIPES. 489
quart of milk, three eggs, beaten light, sweetened, heat scalding hot;
care must be taken that it does not boil. Take it from the fire ;
when cool, season it with vanilla or lemon, and freeze.
Pineapple Ice-cream. — Half a pound of preserved pineapple, one
pint of cream, the juice of a small lemon, one gill of new milk, quarter
of a pound of sugar✪ Pineapple Ice-cream; cut the pineapple into small pieces; bruise it
in a mortar; add the sugar, lemon-juice, cream and milk; mix well
together ; press through a hair-sieve, and freeze.
Raspberry Ice-cream. — Half a pound of raspberry jam, the juice
of one lemon, one pint of cream, one gill of milk, a {ew drops of
cochineal✪ Raspberry Ice-cream ; strain the lemon-juice over the jam; stir in the cochineal;
add the milk and cream ; beat up in a basin and freeze.
Strawberry Ice-cream. — Half a pound of fresh strawberries, half
a pound of sugar, one pint of cream, half a pound of good strawberry-
jam, the juice of one lemon, half a pint of milk✪ Strawberry Ice-cream; beat up the straw-
berries, lemon-juice and sugar into a pulp; add the preserved cream
and milk, and freeze.
Coffee Ice-cream. — Six ounces of Turkey coffee-berries, well
roasted, one pint of cream, half a pint of milk, one ounce of arrow-
root, half a pound of sugar✪ Coffee Ice-cream; place the berries on a tin in the oven for
five minutes ; boil the cream and milk together, and put them into a
can ; take the berries from the oven and throw them in the scalding
cream ; cover till cold ; strain ; add the arrowroot and sugar; stir over
the fire like custard:
Page 314 · 6 recipe records on this page
Presented as published in 1883. 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
Orange Cream (i). — One ounce of isinglass, six large oranges, one lemon, sugar to taste, water, half a pint of good cream. Squeeze the juice from the oranges and lemon ; strain it and put it into a saucepan with the isinglass and sufficient water to make in all one pint and a half Rub the sugar on the orange and lemon-rind, add to it the other ingredients, and boil all together for about ten minutes. Strain through a muslin bag, and, when cold, beat up with it half a pint of thick cream. Wet a mould or soak it in cold water ; pour in the cream, and put it in a cool place to set. If the weather is very cold, one ounce of isinglass will be found sufficient for the above proportion of ingredients. Time : Ten minutes to boil the juice and water.
Orange Cream (2). — One Seville orange, one tablespoonful of brandy, quarter of a pound of loaf-sugar, the yolks of four eggs, one pint of cream. Boil the rind of the Seville orange until tender, and beat it in a mortar to a pulp ; add to it the brandy, the strained juice of the orange and the sugar, and beat all together for about ten minutes, adding the well-beaten yolks of eggs. Bring the cream to the boiling-point, and pour it very gradually to the othar ingredients, and beat the mixture till nearly cold ; put it into custard-cups, place the cups in a deep dish of boiling water, where let them remain till quite cold. Take the cups out of the water, wipe them, and garnish the tops of the cream with candied orange-peel or preserved chips.
Ice-cream. — The best ice-cream is made simply of cream, sweetened, flavored with lemon-juice, or other extracts, if preferred, and frozen. Where cream cannot be procured, make a custard. One
quart of milk, three eggs, beaten light, sweetened, heat scalding hot; care must be taken that it does not boil. Take it from the fire ; when cool, season it with vanilla or lemon, and freeze.
Pineapple Ice-cream. — Half a pound of preserved pineapple, one pint of cream, the juice of a small lemon, one gill of new milk, quarter of a pound of sugar; cut the pineapple into small pieces; bruise it in a mortar; add the sugar, lemon-juice, cream and milk; mix well together ; press through a hair-sieve, and freeze.
Raspberry Ice-cream. — Half a pound of raspberry jam, the juice of one lemon, one pint of cream, one gill of milk, a few drops of cochineal ; strain the lemon-juice over the jam; stir in the cochineal; add the milk and cream ; beat up in a basin and freeze.
Strawberry Ice-cream. — Half a pound of fresh strawberries, half a pound of sugar, one pint of cream, half a pound of good strawberryjam, the juice of one lemon, half a pint of milk; beat up the strawberries, lemon-juice and sugar into a pulp; add the preserved cream and milk, and freeze.
Coffee Ice-cream. — Six ounces of Turkey coffee-berries, well roasted, one pint of cream, half a pint of milk, one ounce of arrowroot, half a pound of sugar; place the berries on a tin in the oven for five minutes ; boil the cream and milk together, and put them into a can ; take the berries from the oven and throw them in the scalding cream ; cover till cold ; strain ; add the arrowroot and sugar; stir over the fire like custard:
Records on this page
Orange Cream (i)Orange Cream (2)Pineapple Ice-creamRaspberry Ice-creamStrawberry Ice-creamCoffee Ice-cream